Falafel skewers with hummus and tabouli
4
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Feast on flavoursome falafel with a side of freshly-mixed tabouli and smooth hummus. A classic meat-free meal.
Ingredients
Burghul, dry
¼ cup(s), (45g) cracked wheat
Tomato(es)
3 medium, finely chopped
Lemon juice
¼ cup(s), (60ml)
Fresh flat-leaf parsley
2½ cup(s), coarsely chopped, plus ½ cup extra
Fresh mint
½ cup(s), leaves, coarsely chopped
Red onion
½ medium, finely chopped
Garlic
3 clove(s), crushed
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Ground cumin
1 tsp
Ground coriander
1 tsp
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Plain flour
1 tbs
Reduced-fat hummus
⅓ cup(s), (80g)
Lemon(s)
1 medium, cut into wedges, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
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