FREEKEH TABOULEH WITH PEA FELAFEL

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) SERVES 4

You’ll need to start this recipe the day before.

2/3 cup (150g) cracked freekeh 1 medium red onion (170g), chopped finely

200g grape tomatoes, sliced thinly

4 cups loosely packed fresh flat-leaf parsley leaves, chopped finely

4 cups loosely packed fresh mint leaves, chopped finely ¼ cup (60ml) red wine vinegar

2 tablespoons olive oil

¾ cup (210g) vegan yoghurt

2 tablespoons fresh mint leaves, extra

FELAFEL

1½ cups (300g) yellow split peas

1 tablespoon ground cumin 1 tablespoon ground coriander

1 small onion (80g), chopped coarsely

1 cup loosely packed fresh mint leaves

1 cup loosely packed fresh coriander leaves

¼ cup (35g) chickpea flour

1 tablespoon water rice bran oil, to shallow-fry

1 Make felafel.

2 Cook freekeh in a medium saucepan of boiling salted water for 12 minutes or until tender; drain. Spread freekeh over a large tray; cool.

3 Place freekeh in a large bowl with onion, tomato and herbs.

Add combined vinegar and oil; toss well. Season.

4 Serve tabouleh and felafel topped with yoghurt and extra mint.

FELAFEL

Place peas in a medium bowl; cover with filtered water. Stand overnight; drain. Rinse peas; drain well. Process peas with remaining ingredients, except oil, until mixture forms a paste. Season to taste. Using two dessertspoons, shape heaped spoonfuls of pea mixture into ovals. Place ovals on an oiled oven tray. Heat rice bran oil in a medium frying pan to 160°C. Shallow-fry felafel for 2 minutes, in batches, until browned all over and cooked through. Remove from pan with slotted spoon; drain on paper towel. Cover to keep warm.