Falafel tabbouleh with lemon yogurt


Falafel tabbouleh with lemon yogurt

Falafel tabbouleh with lemon yogurt
Falafel tabbouleh with lemon yogurt

Look for different-flavoured falafels in the supermarket to add variety to this dish. Sweet-potato ones work nicely.


SERVES 4 – 25 minutes

– 16 ready-made falafels.

– 200g/8oz couscous.

– 2 large lemons, 1 zested, juice of both.

– 3 tbsp olive oil.

– 1 bunch spring onions, finely sliced.

– 1 cucumber, halved and sliced.

– small bunch mint, leaves roughly chopped.

– large bunch parsley, leaves roughly chopped.

– 150g tub natural yogurt.


Step 1:
Cook the falafels according to the pack instructions and boil the kettle. Tip the couscous into a large bowl, pour over 300ml/½ pint boiling water, cover, then leave to stand for 5 minutes until all of the water is absorbed.

Step 2:
Fluff up the couscous with a fork, then stir through the lemon zest, juice from 1½ lemons, oil, spring onions, cucumber, mint and three-quarters of the parsley with plenty of seasoning. Tip on to a large platter.

Step 3:
Mix the remaining lemon juice and parsley into the yogurt, then spoon into a small bowl. Scatter the hot falafels over the tabbouleh, then serve the lemon yogurt alongside.

Note : PER SERVING 478 kcals, protein 14g, carbs 53g, fat 25g, sat fat 4g, fibre 8g, sugar 12g, salt 1.36g

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