Nothing makes the mouth water quite like a moist falafel ball, freshly-made hummus and a zesty tabouli.
Here’s a quick, protein-packed twist on a modern Aussie favourite.
NGREDIENTS
250g black rice
1 small lemon, juiced
2 tbsp extra virgin olive oil
1 clove garlic, crushed
Large pinch brown sugar
2 bunches fresh mint
1 bunch fresh continental parsley
2 truss tomatoes, finely chopped
½ small red onion, finely chopped
150g baby peas, blanched
225g packet fresh falafel
200g carton hummus
Ground cumin to serve
Mixed nuts and seeds, toasted, to serve
METHOD
Step 1
Cook rice. Transfer to large bowl. Set aside
Step 2
Whisk the juice, oil, garlic and sugar in a bowl. Season. Reserve a few small mint sprigs. Chop the parsley and remaining mint. Add the mint, parsley, tomato, onion and peas to the rice. Pour over the lemon dressing. Toss to combine. Divide among serving bowls.
Step 3
Heat the falafel. Serve tabouli topped with falafel, hummus and reserved mint sprigs. Sprinkle with cumin, nuts and seeds.
