Falafel Grain Bowl with Beetroot Tahini

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

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
London
Brunch
Breakfast
Vegan

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