Falafel Grain Bowl with Bulgur and Tahini Lemon Dressing

• 120 g Bulgur
• 1 ½ tsp Fine sea salt
• 200 g Dried falafel mix
• 4 tbsp Extra virgin olive oil
• 1 small Red onion
• 1 medium Cucumber
• 2 medium Tomato
• 60 g Dill pickles
• 15 g Fresh parsley
• 10 g Fresh mint
• 1 clove Garlic
• 80 g Tahini
• 1 large Lemon
• ½ tsp Black pepper
• 350 ml Water

1. Bring the water to the boil in a saucepan and stir in the bulgur with 0.5 tsp of the fine sea salt. Cover, take off the heat, and leave for 12 to 15 minutes until tender and the water is absorbed. Fluff with a fork and set aside to cool slightly.
2. Meanwhile, make up the dried falafel mix according to the packet directions, using water if required. Shape into small balls or patties so they cook through evenly. Leave to stand for 5 minutes so the mixture hydrates properly.
3. Heat 2 tbsp of the extra virgin olive oil in a frying pan over a medium heat. Fry the falafel for 6 to 8 minutes, turning, until deep golden and hot all the way through. Transfer to a plate.
4. Finely dice the red onion, cucumber, tomato, and dill pickles. Roughly chop the fresh parsley and fresh mint. Toss the chopped salad together in a bowl.
5. Finely grate or crush the garlic into a bowl and add the tahini. Squeeze in the lemon juice, then whisk with 2 tbsp of the extra virgin olive oil, 0.5 tsp fine sea salt, and the black pepper. Add a splash of water if needed until it is pourable but still creamy.
6. Divide the bulgur between two bowls and top with the chopped salad and the falafel. Spoon over the tahini lemon dressing and finish with any remaining herbs. Serve straight away while the falafel is warm.

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