Mediterranean Falafel Bowl (v)
with Freekah Salad and Dill Yoghurt Dressing
Packed with fresh flavours and good-for-you ingredients, our Mediterranean inspired falafel bowl is the perfect recipe for a balanced dinner at home. Because of their texture, chickpeas are a great thing to use when making homemade falafel as they can hold their shape and work brilliantly when combined with fresh herbs and spices. To keep you feeling full, we’ve served the falafel with two delicious salads, roasted red peppers, nutty freekeh and a dill yoghurt dressing.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Freekeh
(Contains Cereals containing gluten)
1
Chickpeas
1
Dill
1
Coriander
1
Bell Pepper
2
Ground Cumin
1
Beetroot
½
Cucumber
(May contain Celery)
30
Black Olives
125
Premium Tomato Mix
1
Lemon
75
Low Fat Natural Yoghurt
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil on high heat. Once boiling, pop in the freekeh along with a pinch of salt. Reduce the heat and simmer for 15 mins, then drain in a sieve. Return the freekeh to the pan, cover with a lid and leave to one side until ready to serve. While your freekeh cooks, drain and rinse the chickpeas in a sieve.
Meanwhile, roughly chop the dill and coriander (stalks and all). Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the chickpeas into a large bowl along with half the dill, half the coriander, the cumin and a good pinch of salt and pepper. Mash together with a potato masher then shape into three balls per person.
Pop the sliced red pepper onto a lined baking tray and drizzle over a little oil. Season with a pinch of salt and pepper then roast on the top shelf of your oven until coloured and tender, 15 mins. Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, pop the chickpea balls into the pan and fry until nicely golden on all sides, turning regularly, 12-15 mins.
In the meantime, grate the beetroot (no need to peel). Trim the cucumber then quarter lengthways and chop widthways into small pieces. Pop the cucumber, beetroot and remaining coriander into a medium-sized bowl. Toss to mix. Roughly chop the olives and chop the tomatoes in half. Mix the tomatoes and olives together in another bowl.
Zest and halve the lemon. Pop the yogurt into a small bowl and squeeze in the juice from half the lemon. Add the lemon zest and the rest of the dill. Add 1 tsp of water per person to loosen it up, stir well, then season to taste with salt and pepper.
Once everything is done, season the freekeh with a small squeeze of lemon juice, then share between your bowls. Assemble the salads: cucumber and beetroot, tomato and olives and the red pepper on top of the freekeh then pop the chickpea balls on top. Drizzle the dill yogurt dressing all over. Dig in!
