Crispy quinoa falafel, fennel, apple & pomegranate tabbouleh, dressed with orange & pomegranate molasses
INGREDIENTS
12 Quinoa falafel, fried
200g bulgur wheat
1 fennel bulb, finely sliced
1 apple, finely sliced
1/2 bunch of fresh mint, roughly chopped
1/2 bunch of fresh dill, roughly chopped
40g walnuts, roughly chopped
1 tbsp Dijon mustard
1 tsp pomegranate molasses
1 tsp maple syrup
2 tbsp cider vinegar
2 tbsp orange juice
4 tbsp olive oil
500ml cooking oil
Season to taste
METHOD
To make crispy falafel: In a large pot heat oil. Fry the falafel until golden. To make tabbouleh: cook the bulgur wheat according to the packet instructions. Cool down and fluff up the grains with a fork. Add fennel, apple, mint & dill. To make dressing: Whisk together the olive oil, orange juice, mustard, pomegranate molasses, maple syrup and vinegar. Lightly toast walnuts. Pour the dressing over the the tabbouleh and sprinkle with the pomegranate seeds and walnuts. Serve with crispy falafel.
SERVES 4