Vegan Falafel and Tabbouleh with mixed greens and homemade tahini dressing


Serves 8


1 C Bulgur wheat

1.5 C Boiling water

Juice of 2 lemons

1/4 C Olive oil

1/2 Tsp Himalayan salt or to taste

1 Bunch of Minced scallions, white and green parts

1 C Chopped fresh Cilantro

1 C Chopped flat-leaf parsley

1 English cucumber, seeded, and diced

2 C Cherry tomatoes, cut in 8 pieces (cut in half then half pieces into 4 pieces to make eight)

Sprinkle Freshly ground black pepper


Measure out bulgur wheat and add to a large pour, pour boiling hot water into bowl, and add juice from two large lemons, and olive oil. Stir together, then allow to sit on the counter for one hour.

Chop cilantro and parsley leaves and stem into tiny pieces, add to separate bowl. Dice and deseed cucumbers and add to bowl with herbs. Chop tomatoes and add to bowl with remaining vegetables. Once bulgur mix is complete add to bowl with vegetables and mix. Add salt and sprinkle pepper and mix. Serve immediately. Store in fridge in airtight container for up to five days.

Baked Falafel

Serving 6


1/2 cup Chickpea Flour

1/2 cup Fresh parsley

6 Cloves garlic

1 Yellow Onion

1 Can Chickpeas (14.1 oz / 400g) chickpeas

2 Tbsp. Nutritional yeast

1/2 Lemon juiced

1/2 Tsp Ground Cumin

1/2 Tsp Ground Coriander

1/4 Tsp Ground Cardamom

1/2 Tsp Sea salt

1/4 Tsp Pepper

1/8 Tsp. Paprika