Turkish Bulgur Salad with Cashew Falafel

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Ingredients :

Bulgur salad:

  • 250gr Bulgur
  • 1 red pepper
  • 1-2 carrots
  • 1 onion
  • small tomatoes
  • fresh parsley
  • 2 tbsp pepper paste
  • 1-2 tbsp tomato paste
  • 5 tbsp oil
  • 1-2 tbsp vinegar  or lemon juice
  • garlic salt, pepper
  • red pepper powder
  • chili (as option)
  • a bit sugar

Topping:

  • vegan Feta cheese
  • almond flakes

Falafel:

  • 1 can chickpeas, drained
  • 100gr chickpea flour
  • 1 onion, diced
  • 2 cloves garlic, pressed
  • fresh parsley
  • coriander
  • cumin
  • salt, pepper
  • lemon juice
  • cashew butter (as option)
  • oil for frying, to brush

Directions:

  1. Cover bulgur according package instructions with hot salted water and let it swell.
  2. Meanwhile, slice your vegetables and chop parsley.
  3. Roast pepper, carrots and onion in a pan with some oil.
  4. Add pepper paste, tomato paste and bulgur and let cool down.
  5. As soon as the bulgur has cooled down a bit, stir in oil, parsley and tomatoes and add vinegar + seasonings to desired taste.
  6. For the falafel just blend all ingredients and add seasonings to taste.
  7. Then form balls, rounds or patties as desired (as option you can spread a bit cashew butter in the middle).
  8. Fry your falafel in a deep fryer or in a pot with hot oil for about 4-5 minutes or fry them in a pan, or brush your falafel with oil and bake them in the oven for about 25-30 minutes until golden brown (turn them around after 15 minutes).
  9. At least roast almond flakes for the topping in a pan.
  10. Serve falafel with bulgur salad + feta and roasted almond flakes.
  11. Enjoy! 🙂

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