Falafel with Tabbouleh & Pickled Onions

Falafel with Tabbouleh & Pickled Onions

Bright, fresh, and effortless –  falafel paired with herby tabbouleh, tangy pickled onions, and a hit of Sweet Tahini Chick.

Serves: 2
Time: 15–20 minutes

Ingredients

  • 8 falafel
  • 3–4 tbsp Sweet Tahini Chick
  • 100g couscous
  • 125ml boiling water or stock
  • 1/2 cucumber, diced
  • 50g cherry tomatoes, chopped
  • Handful parsley, chopped
  • Handful mint, chopped
  • Zest and juice of 1 lemon
  • 3 tbsp olive oil
  • Salt & pepper
  • 50g store-bought pickled onions

Method

  1. Place couscous in a bowl, pour over boiling water/stock, cover for 5 minutes. Fluff and cool slightly. Add cucumber, cherry tomatoes, parsley, mint, lemon zest & juice, olive oil, salt, and pepper. Mix and adjust seasoning.
  2. Heat falafel according to package instructions or oven-bake at 200°C until warmed through and slightly crispy.
  3. Plate warm falafel with tabbouleh and store-bought pickled onions. Drizzle with Sweet Tahini Chick.
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