A cutting-edge falafel recipe replete with fresh herbs and aromatics. Adding mushrooms to the stuffing gives the falafel a boost of umami flavour and a meatier texture
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 680 |
| Fat | 38.2g |
| Saturates | 18.2g |
| Protein | 25.7g |
| Carbs | 64.8g |
| Sugars | 7.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBoil the water.
Place the bulgur in a bowl. Pour the boiling water over and stir. Leave to stand until the liquid is absorbed.
To make the falafel, chop the onion, garlic and mushrooms. Melt the butter in a large pan and sauté the onion for 5 minutes until soft. Add the garlic, mushrooms and cook until all the liquid has absorbed. Season to taste. Transfer the mixture to a bowl and allow to cool. Add the cheeses, flour, nutmeg and mix well.
Juice the lemons.
To finish the tabbouleh, chop the parsley, coriander and mint. Add to the bulgur along with the olive oil, 1 tsp lemon juice and seasoning.
Heat the oil to 190°C in a large heavy pot or deep fryer.
Place the extra flour in a shallow bowl. Crack the egg into a second shallow bowl and beat to blend. Place the breadcrumbs into another shallow bowl.
Roll the mushroom mixture into walnut-sized balls. Roll each ball in the flour, shaking off any excess; then dip into the egg, followed by the breadcrumbs, shaking off any excess.
Fry the falafel in the hot oil until golden brown.
Drain well then serve with the tabbouleh and yoghurt on the side.
