Taboulé, boulgour et falafels de lentilles

entree
Difficulty Easy
Preparation 15 minutes
Cooking 30 minutes

Ingredients

Preparation

4 people
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
    • 1
      Cook the lentils in a pressure cooker with plenty of water until tender, about 20 minutes.
    • 2
      Make 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.
    • 3
      Shape the lentil mixture into balls and set aside.
    • 4
      Wash the tomatoes and the parsley. Finely dice the tomatoes and roughly chop the parsley.
    • 5
      In a saucepan, cook the bulgur in salted boiling water.
    • 6
      In 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.
    • 7
      Pan-fry the falafels.
    • 8
      Place falafels and tabbouleh on each plate and serve.

    Products :

    Ground cumin

    La Grande Épicerie de Paris
    2 €2.00
    For 35 g (57,14 € / kg)

    Natural fleur de sel

    Terre Exotique
    7.4 €7.40
    For 90 g (82,22 € / kg)

    Extra virgin olive oil

    MARQUE PROPRE SEGEP
    18.9 €18.90
    For 50 cl (37,80 € / L)

    Parsley

    La Grande Épicerie de Paris
    1.85 €1.85
    For 10 g (185,00 € / kg)

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