recipes
Tabbouleh stuffed lettuce leaves with curried spinach falafel
2023-06-29
Ingredients
For the tabbouleh
- 100ml olive oil
- Juice 1 lemon
- ½ tsp each salt and pepper
- 4 tbsp finely chopped parsley
- 2 tbsp chopped fresh mint
- 2 tomatoes, deseeded and diced
- 2 spring onions, finely chopped
- 150g mixed bulgar wheat and quinoa (Tipiak)
You will also need
- 400g tin chickpeas
- 3 tbsp chopped fresh parsley and mint
- 2 tsp ras il hanout
- 1 tsp cumin
- 1 tsp curry powder
- 2 cloves garlic, chopped
- 1 onion, finely chopped
- Salt and pepper to taste
- 2 tbsp chickpea flour
- ½ tsp baking powder
- 1 handful fresh baby spinach leaves, steamed to wilt
- Oil for frying
- 1 long crispy lettuce, leaves removed to form cups
- 150g Greek yogurt for serving
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Method
For the tabbouleh, just boil the bulgar wheat and quinoa mixture in boiling water for 10-12 minutes then rinse and drain. Place in a bowl with the remaining ingredients and mix together well then put aside. Next, make the felafel by placing the chickpeas, onion, garlic and spices into a bowl and crush together. Mix in the fresh herbs, baking powder, chickpea flour and season well with salt and pepper. Mix in the wilted spinach and form into patties. Now either fry in a pan with a little oil or place into the oven and bake for 10 minutes. To serve, take the lettuce cups and fill with the tabbouleh. Lay the curried spinach falafel on top and serve with yogurt on the side.
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