Come and visit our warehouse shop at Church Farm, Rode, Somerset BA11 6AA Open Mon-Fri 9am-5pm

Lebanese Spiced Falafels with Tahini and Tabouleh

Lebanese Spiced Falafels with Tahini and Tabouleh

There's nothing quite as simple and tasty as a freshly cooked falafel. Once seen as just the vegan option, it's become a stalwart on the festival eating scene and a real favourite on restaurant menus. For good reasons too, a tasty falafel packs enough flavour to tempt even die hard meat-eaters away from the burger van.

You'll find ready-cooked falafels everywhere in the supermarkets - but they tend to be pretty dry and tasteless. The reality is that a freshly made falafel is the only way to go. Of course making a falafel mix from scratch is great, however the clever folks at Med Cuisine have created an ingenious, authentic falafel mix that takes all the faff out of making falafels. You don't need a smelly deep fat fryer, just a small pan with a couple of inches of hot oil, some cold water and two spoons. Simply empty the contents of the box, add equal quantities of cold water and leave it to stand for 40 minutes. Then using two spoons, form golf ball sized nuggets and shallow fry in hot oil for around 3 minutes.

Sipping chilled wine and eating falafels slathered in tahini with pitta bread is a joy and perfect for summer entertaining, al fresco BBQ's or just an ordinary Tuesday night. In this recipe, I've also paired the falafels with a classic Tabouleh salad, which when made correctly should be thought of as a parsley salad with bulgur wheat, rather than the other way round.

Serves 3-4

For the falafels
1 x Box Med Cuisine Falafel Mix
170ml Cold Water
Enough Cold Pressed Rapeseed Oil for you to shallow fry

For the Tahini Sauce
3tbsp Tahini Paste
1 Clove of Garlic
Juice of 1 Lemon
Around 8tbsp cold water
Salt

For the Tabouleh Salad
80g Bulgur wheat
3 x Bunches of Flat Leaf Parsley, leaves picked and finely chopped
1 x Bunch of Fresh Mint, leaves picked and finely chopped
4 x Tomatoes, seeds removed and finely diced
1 x Red Onion, peeled and finely diced
1tsp Ground Allspice
1tsp Ground Cinnamon
Juice of 1 Lemon
Around 120ml Extra Virgin Olive Oil
Salt & Pepper

1. Start by making the Tabouleh salad. Rinse the bulgur wheat under running water, then cook in roughly 1¾ times the volume of salted boiling water for around 10 minutes. Turn the heat off and leave to sit - all the water should get absorbed.

2. Whilst the bulgur wheat is cooking, make the tahini sauce. Combine all the ingredients and whisk together. You want a sauce that's roughly the consistency of double cream, so if you think it's a little too thick, add more water. The amount of lemon juice and salt you add makes a real difference, it removes any bitterness from the tahini paste. So you may need to adjust these levels slightly as you go.

3. Empty the contents of the falafel mix into a bowl and add 170ml of cold water. Mix well and leave to stand for 5 minutes.

4. Combine all the other ingredients for the Tabouleh Salad, and gently mix together.

5. Fill a small pan or wok with a couple of inches of rapeseed oil and heat until it's hot, but not smoking!

6. Using a couple of spoons make a nugget shape of falafel mix and drop it into the hot oil. Cook for around 3 minutes, turning them so they cook evenly on all sides. Remove from the pan and drain on kitchen paper.

We love these served with grilled pitta breads and often incorporate them in one of these great 'grazing' table meals with things like artichoke hearts, sun dried tomatoes, olives, pickles.

Foodies - don't forget to tag us @somerset.foodie (insta) or @SomersetFoodie (Facebook) if you make these at home.

 



1 Response

Anna
Anna

July 17, 2021

Yummy! Easy to make, store cupboard ingredients and a really nice combination of flavours. First time I’ve made tahini sauce and now slightly addicted to it, use it poured over roasted veg etc. Also added a dollop of harissa to the bulghar wheat for a bit of extra zing!

Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Somerset Foodie recipes - let us inspire you...

Sausage Paella with Red Onion and Cavalo Nero
Sausage Paella with Red Onion and Cavalo Nero

I can't decide which is my favourite... risotto or paella? They are cooked quite differently and both are fantastic when made well. Whilst working on this recipe, I do think that perhaps paella might just get my vote, with it's bold, upfront flavours. This is seriously tasty comfort food. It's also a 'one pan wonder' and the bonus... no stirring!
Quick and simple babaganoush baba ganoush
Quick & Simple Baba Ganoush

3 Comments

Baba Ganoush is a wonderful smoky aubergine dip from the Middle East - it blows the socks off houmous. I love it with grilled pitta breads but often struggle to find the time to make it, that is until I discovered this new aubergine puree.
Shawarma Chicken with Tahini Sauce
Shawarma Chicken with Tahini Sauce

1 Comment

Shawarma is up there as one of my favourites, it's so tasty and the hands down winner over the Turkish Doner or the Greek Gyros. Although it's traditionally cooked on a large skewer, rotisserie style, it's easily possible to recreate this fantastic street food classic at home.