Falafel Grain Bowl with Beetroot Tahini

Name: Falafel Grain Bowl with Beetroot Tahini
Yield: Serves 4
Cuisine: British
Ingredients: ½ green chilli, chopped; ¼ bunch fresh mint, roughly chopped; ½ onion, roughly chopped; salt and black pepper; ¼ bunch fresh flat-leaf parsley, roughly chopped; 160 g dried chickpeas; 100 g bulgur wheat; vegetable oil for shallow frying; ¼ bunch fresh mint; 1 batch Baba Ganoush; ¼ cucumber; 1 tbsp pomegranate molasses; 1 garlic clove, chopped; 1 garlic clove, roughly chopped; a pinch of ground cardamom; a pinch of ground cumin; ¼ bunch fresh coriander, roughly chopped; 1 tsp bicarbonate of soda; 1 bunch watercress; 1 tbsp olive oil; juice of 1 lemon; 2 San Marzano tomatoes; juice of ½ lemon; 2 ice cubes; salt; 1 small red onion; 100 ml Rocket Oil; 2 tbsp plain flour; 2 tbsp beetroot extract; a pinch of cayenne pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

Falafel is a staple in the Middle East and on our menu. Crispy on the outside, soft and herby on the inside, it contrasts perfectly with the vibrant earthiness of beetroot tahini. We use beetroot extract to give the tahini its wonderful colour and flavour – it’s easily available in powder form online and in health food shops.

Ingredients

For the Falafel:

160 g dried chickpeas
1 tsp bicarbonate of soda
½

Europe
United Kingdom
Breakfast
Brunch
Vegan
London

Method

The day before, put the chickpeas in a large bowl with the bicarbonate of soda and cover with plenty of cold water. Leave to soak for 24 hours.

Drain the soaked chickpeas and put in a food processor with the chopped onion, garlic, green chilli, fresh coriander, parsley and

Part of

Savoury

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