Falafel skewers with hummus and tabouli
¼ cup(s), (45g) cracked wheat
3 medium, finely chopped
¼ cup(s), (60ml)
fresh flat-leaf parsley
2½ cup(s), coarsely chopped, plus ½ cup extra
½ cup(s), coarsely chopped
½ medium, finely chopped
3 clove(s), crushed
2 x 3 second spray(s)
1 medium, finely chopped
chickpeas, canned, rinsed, drained
400 g, (1x400g can)
⅓ cup(s), (80g)
1 medium, cut into wedges
- To make tabouli, place burghul in a medium shallow bowl and sprinkle over tomatoes and juice. Cover and refrigerate for 1 hour or until burghul has softened. Transfer to a large bowl. Add 2½ cups parsley, mint, red onion, 1 clove crushed garlic and oil, mixing to combine.
- Meanwhile, preheat oven to 200°C. Lightly spray a small frying pan with oil and heat over medium heat. Cook onion and remaining garlic, stirring, for 3-5 minutes or until softened. Add cumin and coriander, cook, stirring, until fragrant. Cool for 10 minutes.
- Process chickpeas, extra parsley and onion mixture until mixture forms a thick paste. Stir in flour. Using lightly floured hands, shape level tablespoons of mixture into 16 ovals. Thread 2 falafels onto each skewer to make 8 skewers. Place on prepared tray. Lightly spray with oil. Bake for 20-25 minutes or until browned and crisp, turning halfway through cooking. Serve on a bed of tabouli with hummus and lemon wedges.