Balanced Falafel Hummus Bowls

Nutrition per serve

Ingredients

• 60g burghul
• 1pcs tomato
• 1bunch parsley
• 20g dried currants
• 5g ground sumac
• 200g falafel
• 100g hummus
• 100ml boiling water
• 30ml olive oil
• 10ml white wine vinegar
• 5ml sugar

Method

1. Step 1 — Soak burghul
   Put the burghul in a large heatproof bowl, add 100ml boiling water and 1 tsp olive oil (see Kitchen 101), season with salt and pepper and stir to combine. Cover the bowl with a plate and stand for 10 mins or until the water is absorbed.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop the tomato. Finely chop the parsley leaves and stems. Finely chop the currants. Combine half the sumac, 2 tsp olive oil and 1 tsp white wine vinegar in a bowl and season with salt and pepper. Add the currants and stir to combine.
3. Step 3 — Fry falafel
   Put the remaining sumac, 1 tsp sugar and 2 tsp warm water in a bowl and stir to dissolve the sugar. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Fry the falafel, turning regularly, for 3-5 mins until golden. Add the sumac mixture and cook, tossing, for 1 min or until the falafel are evenly coated. Remove the pan from the heat.
4. Step 4 — Make tabouleh
   Stir the tomato and parsley into the burghul. Add 2 tsp olive oil and 1 tsp white wine vinegar, season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Divide the hummus among bowls, spreading with the back of a spoon, then drizzle with 1 tsp olive oil. Top with the tabouleh and falafel and drizzle with the sumac and currant dressing. Enjoy!
6. Step 6 — Kitchen 101
   Adding a little oil to the burghul when soaking adds flavour and helps to separate the grains.

Allergens

Sulfit, Gluten, Wheat, Sesamsamen