Falafel with sprouted lentil tabbouleh and schoog

11 May 2016

For the Tabbouleh:

150g sprouted lentils

Falafel with sprouted lentil tabbouleh and schoog

80g fresh flat parsley

80g fresh mint

50g fresh dill

Seeds of 1 medium sized pomegranate

Juice of 1 lemon

Salt to taste

Preparation Method:

Chop parsley, mint and dill and mix with the sprouted lentils, pomegranate seeds and lemon juice. Season to taste.

For the Schoog:

150g roasted red peppers, peeled

40g roasted red chilies

Juice of 1 lemon

3g ground fenugreek

30g fresh coriander

Preparation Method:

Blend all ingredients together using a hand blender.

For the Falafel:

150g chick peas soaked overnight

300g fresh broad beans

100g chopped onion

20g garlic

1 green chili (de-seeded)

100g fresh coriander with stalks

10g cumin

10g ground coriander

10g salt

Juice of 1 lemon

Preparation Method:

In a food processor, or with a hand blender and bowl, blend all of the ingredients together to form a smooth paste. Season to taste. Shape into slightly flattened balls, using two table spoons. Make sure the balls are equal size so their cooking time is the same. Deep fry until golden.