Taboulé, boulgour et falafels de lentilles
Preparation 15 minutes
Cooking 30 minutes
100 g green lentils | 2 bunches of parsley | 2 large tomatoes | 50 g bulgur wheat | 1 bunch of coriander | 1 lemon | garlic | olive oil | lentil or chickpea flour | tahini (white sesame paste) | cumin | salt
1Cook the lentils in a pressure cooker with plenty of water until tender, about 20 minutes.
2Make the falafels: in a large bowl, crush the lentils and stir in 2 tablespoons of tahini, 4 tablespoons of olive oil, the chopped leaves from half a bunch of coriander, salt and a pinch of cumin.
3Shape the lentil mixture into balls and set aside.
4Wash the tomatoes and the parsley. Finely dice the tomatoes and roughly chop the parsley.
5In a saucepan, cook the bulgur in salted boiling water.
6In a large bowl, mix the cooked bulgur wheat with the tomatoes and parsley. Add a squeeze of lemon juice, a bit of olive oil and minced garlic and salt to taste.
7Pan-fry the falafels.
8Place falafels and tabbouleh on each plate and serve.
Extra-virgin olive oil - Aix-en-Provence olive oil AOP
La Grande Épicerie de Paris
For 50 cl (37,80 € / L)