Falafel Grain Bowl with Beetroot Tahini

Name: Falafel Grain Bowl with Beetroot Tahini
Yield: Serves 4
Cuisine: British
Ingredients: ¼ bunch fresh coriander, roughly chopped; ½ green chilli, chopped; ¼ bunch fresh mint, roughly chopped; ¼ bunch fresh flat-leaf parsley, roughly chopped; 1 tsp bicarbonate of soda; 160 g dried chickpeas; 1 garlic clove, roughly chopped; ½ onion, roughly chopped; salt and black pepper; a pinch of ground cumin; vegetable oil for shallow frying; 2 tbsp plain flour; 1 tsp baking powder; a pinch of cayenne pepper; a pinch of ground cardamom; ¼ bunch fresh mint; ½ bunch fresh flat leaf parsley; 1 tbsp olive oil; 1 tbsp pomegranate molasses; 100 g bulgur wheat; ¼ cucumber; 1 small red onion; 2 San Marzano tomatoes; juice of ½ lemon; 2 ice cubes; salt; 1 batch Baba Ganoush; juice of 1 lemon; 120 g tahini; 2 tbsp beetroot extract

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.