{"id":23462,"date":"2016-10-16T16:37:16","date_gmt":"2016-10-16T16:37:16","guid":{"rendered":"http:\/\/www.faithful-to-nature.co.za\/natural-organic-blog\/?p=23462"},"modified":"2016-10-16T16:37:16","modified_gmt":"2016-10-16T16:37:16","slug":"pass-salt-recipe-green-falafels-freekeh-tabouleh-salad-yoghurt-tahini-sauce","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/pass-salt-recipe-green-falafels-freekeh-tabouleh-salad-yoghurt-tahini-sauce\/","title":{"rendered":"A Pass the Salt recipe:  Green falafels with freekeh tabouleh salad and a yoghurt and tahini sauce"},"content":{"rendered":"<p>This recipe was provided by <a href=\"http:\/\/www.passthesalt.co.za\/\">Pass the Salt<\/a> in our recent FaithfulFood Challenge.<\/p>\n<hr \/>\n<p>There are loads of Middle Eastern countries that all have their version of a falafel. This is my take on this delicious dish. This recipe calls for masses of fresh herbs \u2013 as in handfuls, not simply a few leaves. If you love fresh food packed with herby flavour, you\u2019ll love my crunchy, green falafels.<\/p>\n<p><strong><span style=\"font-size: 18pt;\">Ingredients<\/span><\/strong><\/p>\n<p><em>For the falafels<br \/>\n<\/em>1 cup of dried chickpeas<br \/>\n1 large handful of fresh dill, finely chopped<br \/>\n1 small handful of fresh coriander, finely chopped<br \/>\n1 spring onion, finely sliced<br \/>\n100 g of pistachios, shelled and chopped<br \/>\nA squeeze of lime juice (or lemon)<br \/>\nSea salt and freshly ground black pepper, to season<br \/>\n1 tsp (5ml) ground cumin<br \/>\n\u00bd tsp (2.5ml) baking powder<br \/>\n3 tbsp (45ml) whole-wheat flour<\/p>\n<p>Grapeseed oil, for frying<\/p>\n<p><em>For the freekeh salad<\/em><br \/>\n2 cups of cooked freekeh<br \/>\n2 spring onions, finely sliced<br \/>\n1 large handful of fresh dill, finely chopped<br \/>\n1 small handful of fresh coriander, finely chopped<br \/>\nJuice of 1 lime (or lemon)<br \/>\n150 g pistachios, shelled, coarsely chopped<br \/>\nSea salt and freshly ground black pepper, to season<br \/>\nA good drizzle of olive oil<br \/>\n100 g pomegranate rubies<\/p>\n<p><em>For the yoghurt and tahini sauce<\/em><br \/>\n1 cup (250 ml) of good quality, Greek yoghurt<br \/>\n\u00bd cup (125ml) tahini<br \/>\nJuice of 1 lime (or half a lemon)<br \/>\nSea salt and freshly ground black pepper, to season<br \/>\nA half a cup combined of: fresh mint and dill<br \/>\nA good drizzle of olive oil<\/p>\n<p><span style=\"font-size: 18pt;\"><strong>Method<\/strong><\/span><\/p>\n<p><em>To make the falafels<\/em><\/p>\n<p>1. Soak the chickpeas in hot water for 5 hours or preferably overnight. Drain, rinse and place in a food processor.<br \/>\n2. Blitz to form a paste (the paste should still have some texture to it).<br \/>\n3. Add the dill, coriander, spring onion, pistachios, lime juice, salt, pepper, cumin, baking powder and flour to the chickpeas and mix well.<br \/>\n4. Form the mixture into small balls.<br \/>\n5. In a small saucepan, slowly bring the oil up to heat. Fry batches of the falafel at a time.<br \/>\n6. Remove from the oil after 2\u20133 minutes or once golden and drain on absorbent towel.<\/p>\n<p><em>To make the salad<br \/>\n<\/em>1. Combine all of the ingredients in a large bowl and mix well. Adjust seasoning.<\/p>\n<p><em>To make the yogurt and tahini sauce<\/em><br \/>\n1. Add the yogurt, tahini, lime juice, salt, pepper, mint, dill and olive oil to a food processor.<br \/>\n2. Blitz to form a smooth consistency.<\/p>\n<p>Serve the falafel with the freekeh salad and dollops of the creamy yoghurt and tahini sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was provided by Pass the Salt in our recent FaithfulFood Challenge. There are loads of Middle Eastern countries that all have their version of a falafel. This is my take on this delicious dish. This recipe calls for masses of fresh herbs \u2013&#8230;<\/p>\n","protected":false},"author":7,"featured_media":23541,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A Pass the Salt recipe: Green falafels with freekeh tabouleh salad and a yoghurt and tahini sauce - Faithful To Nature<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.faithful-to-nature.co.za\/blog\/pass-salt-recipe-green-falafels-freekeh-tabouleh-salad-yoghurt-tahini-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Pass the Salt recipe: Green falafels with freekeh tabouleh salad and a yoghurt and tahini sauce - Faithful To Nature\" \/>\n<meta property=\"og:description\" content=\"This recipe was provided by Pass the Salt in our recent FaithfulFood Challenge. 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