Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 3 out of 4
21 Ingredients
Number of servings
6
- 1/2 cup plain flour
- 1 bunch coriander, sprigs removed, roughly chopped
- 1 bunch mint, leaves removed
- 1 bunch flat leaf parsley, leaves removed
- 5milliliter virgin olive oil spray
- 1/2teaspoons dried chilli flakes
- 2teaspoons ground coriander
- 3teaspoons ground cumin
- 840grams can lentils, drained, rinsed
- 1 lemon, rind finely grated (juiced)
- 200grams hummus (to serve)
- 75grams pomegranate arils
- 250grams tofu, drained, chopped
- 1/4 cup extra virgin olive oil
- vegetable oil (for shallow frying)
- 1 egg
- 3teaspoons sea salt flakes
- 2 garlic cloves, roughly chopped
- 1/2 cup tri colour quinoa
- 250grams solanato tomatoes, quartered
- 420grams Turkish garlic bread
Nutrition per serving
2850kJ / 680Cal
2850 Kilojoules or 680 Calories
33% of daily energy intake*
Protein
22.0grams
Fat
22.2grams
Carbs
73.2grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Line a baking tray with baking paper. Place tofu, lentils, coriander, garlic, salt, cumin, coriander, chilli flakes and egg into a food processor and pulse until well combined. Transfer to a bowl. Add 1/4 cup flour and stir until combined. Place remaining flour into a small bowl. Roll tablespoons of mixture into balls and roll in flour, shaking off excess. Place onto prepared tray. Refrigerate for 20 minutes.
Step 2 of 5
Meanwhile, to make tabouli, bring 2 cups water to the boil in a small saucepan. Add quinoa, cover and cook for 10 minutes or until tender. Drain and cool. Transfer to a large bowl. Finely chop mint and parsley. Add to quinoa with tomato and pomegranate.
Step 3 of 5
Whisk oil, lemon rind, lemon juice, and salt and pepper to taste in a jug. Stir into quinoa mixture.
Step 4 of 5
To chargrill bread, heat a chargrill pan over medium high heat. Cut Turkish bread into pieces and spray with oil. Chargrill until golden and crisp.
Step 5 of 5
Pour oil into a frying pan until 3cm deep. Place over medium heat. Cook falafels in batches for 3 minutes or until golden on all sides. Drain on paper towel. Serve with bread, tabouli and hummus.
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