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Date & parsley falafel salad bowls with tahini dressing
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4 tbsp Belazu Tahini
1 lemon, juice
1 clove garlic, finely grated
½ small red cabbage (about 350g), finely shredded
2 large carrots, peeled and grated
200g radishes, trimmed and finely sliced
90g pack wild rocket
150g pack Al’Fez Lebanese Style Falafel Mix
2 Medjool Dates, pitted and finely chopped
2 tbsp flat leaf parsley, finely chopped, plus extra leaves to garnish
About 150ml sunflower oil
1. Mix the tahini, lemon juice, garlic and a pinch of salt together. Stir in 3-4 tbsp water to make a smooth dressing. Set aside. Arrange the cabbage, carrots, radishes and rocket in 4 individual serving bowls and set aside.
2. Put the falafel mix in a bowl and stir in the dates, coating the pieces in the mixture so they don’t clump together. Stir through the parsley and 170ml water, then set aside for 3-4 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat.
3. Using 2 spoons, shape golf ball-sized ovals or rounds of the falafel mixture and carefully lower into the hot oil, in batches if needed. Continue to make about 12 balls in total. Fry for 2-3 minutes, turning regularly, until browned all over. Lift out and drain on kitchen paper.
4. Arrange the falafel on top of the salad. Add a spoonful of houmous, drizzle over the tahini dressing and scatter with extra parsley leaves to serve. Some flatbread or couscous would go nicely on the side.
Typical values per serving:
This recipe was first published in May 2021.
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