For the falafel
- 250 g /1.5 cups dried chickpeas soaked in water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp baharat spice optional
- 1 tsp salt
- 4 spring onions chopped
- 4 garlic cloves
- 50g g /1cup cilantro
- 25g g / ½ cup parsley
- ½ tsp baking powder
- 2 tbsp olive oil
For the tabouleh
- 260 g / 2cups bulgur cooked
- 3 tomatoes medium, diced
- 2 cucumber medium, diced
- 1 red onion diced
- 4 green onions sliced
- 2 tsp dried mint
- 1 cup/50g parsley chopped
- salt
- 2 lemons juice of
- 3-4 tbsp olive oil
For the baba ganoush
- 2 eggplants/aubergines medium
- 1 garlic clove
- 1 tbsp tahini
- 1 lemon juice of
- 1-2 tbsp olive oil
- salt
- 1 tsp smoked paprika
For the hummus
- 340 g / 2cups chick peas
- 3 tsp cumin
- 2 cloves garlic
- 4 tbsp water
- ½ tsp salt
- 1 lemon juice of
- 4 tbsp tahini
- 4 tbsp extra virgin olive oil
For the tahini dressing
- 1 tbsp tahini
- 1 lemon juice of
- 2 tbsp olive oil
- 2 tbsp cold water
- salt to taste
- 1 blood orange optional
- micro herbs like salad cress optional
For the falafel
Soak dried chickpeas overnight, they should swell and look the same as canned ones but still quite hard.
In a food processor combine all falafel ingredients and process until you have a paste. Roll falafel into small balls, approximately 2 inches in diameter, then flatten them slightly with your hand.
Heat 2-3 tablespoons of olive oil and fry falafel until crispy all around for approximately 3 minutes on each side. Set aside.
For the tabouleh
Cook bulgur according to package instructions and set aside to cool.
Once bulgur is cooled combine with all vegetables, herbs and dress with lemon juice, olive oil and salt to taste.
For the baba ganoush
Set your oven to a broil/grill mode on a highest temperature and set an oven rack approximately 6" away from the top element. Place two eggplants on an aluminium lined shallow baking tray and cook for 15 minutes until the outside is charred and smoky and the inside collapses and turns into a mush.
Cool until safe to handle and remove the burned skin.
In a food processor or a blender combine eggplant flesh, sliced garlic, tahini, lemon juice, smoked paprika and run until smooth and creamy, then open the shoot and add olive oil with the motor still running until baba ganoush is desired consistency. Add salt to taste.
Calories: 851kcal | Carbohydrates: 106g | Protein: 26g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Sodium: 1026mg | Potassium: 1815mg | Fiber: 31g | Sugar: 20g | Vitamin A: 2816IU | Vitamin C: 94mg | Calcium: 247mg | Iron: 10mg