If you've never been that excited over a salad, then its time! Imagine crunchy fresh greens, smooth cool ribbons of cucumber, the creaminess of avocado and hummus, sublime texture from canihua and falafels and you'll arrive at this dreamy bowl of awesomeness... if you can't tell we're excited at this point then we're at a loss. Our new Hemp Falafel Mix are the ultimate hero to this middle eastern salad classic, perfectly tying all the flavours together. Don't be mistaken - these greenish-yellowy balls are DIVINE, packing in both a ridiculous amount of taste and nutrition. Yes, they may not be as pretty as that lavender lemon tart you saw on the weekend but we can promise this is going to do a whole heap more for you and its going to taste incredible so really, there's no compromise to be had.
Now if you're relatively new to the falafel world then what you won't know is that these tasty savoury gems can be eaten over and over again and you'll never get sick of them. Why, we hear you asking. Their secret lies in their versatility. Have them on their own like this Falafel with SuperDip recipe, in a wrap, in a pita, use the mix to crust some salmon, or in a fresh vibrant salad like this Tabouleh Salad. The combinations are endless, much like our love for Falafels.
Getting back to our recipe here, you'll love all of the middle eastern flavours with the hummus, mint in the tabbouleh and of course within the falafels. This is one of those recipes that's amazing made fresh but also keeps well for lunch the next day so keep those leftovers. This tabbouleh features canihua grains which are pretty much baby quinoa grains. If you can't get a hold of these though, you can substitute these for Tri Colour Quinoa or the traditional use of bulgur however this contains gluten.
TABBOULEH SALAD WITH HEMP FALAFELS
PREP + COOK TIME: 35 mins
SERVES: 1 (large)
300 mL water
Olive oil (spray and liquid)
50 g Morlife Hemp Falafel Mix
2 tbsp. Morlife Cert. Org. Hulled Hemp Seeds
½ avocado (thinly sliced)
2 lettuce leaves
Handful mixed sprouts
3 cherry tomatoes
half red onion
½ cup canihua grains
Olive oil (spray and liquid)
Himalayan salt (to taste)
1/4 cucumber (thinly sliced)
STEP BY STEP
Falafels (oven baked – alternatively use frying pan to cook them):
- Preheat oven to 200⁰C
- In a bowl, combine falafel mix (50g) with 50 mL of water and a dash of oil
- Allow water to absorb for 5 minutes and stir again
- With damp hands, shape falafel mix into small to medium balls
- Spray falafels lightly with oil and place on a baking paper lined tray
- Bake for 20 minutes until light brown and crispy, flipping half way
- While Falafels are baking, in a saucepan bring 1 cup of water (250 mL) to boil
- When boiling, add 1 tsp. olive oil, ½ cup of canihua and pinch of salt
- Let it cook for 15 - 20 minutes and then cool and set aside
- Dice the onion and tomatoes and mix with canihua
- Add some fresh mint pieces to the previous mixture
- On a plate, add the lettuce leaves, avocado, canihua mix, cucumber ribbons, falafels, sprouts and hummus. Sprinkle hemp seeds on top and squeeze fresh lemon over the salad.