Taboulé, boulgour et falafels de lentilles

entree 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 <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"><span class="content">Cook the lentils in a pressure cooker with plenty of water until tender, about 20 minutes.</span> <!-- <div class="video-portrait"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/aCr1ce8VsHY?&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> </div> --></div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"><span class="content">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.</span></div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"><span class="content">Shape the lentil mixture into balls and set aside.</span> <!-- <div class="astuce"> <span>Astuce :</span> <span>le texte ici est un exemple de text astuce, merci de respecter la structure HTML</span> </div> --></div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"><span class="content">Wash the tomatoes and the parsley. Finely dice the tomatoes and roughly chop the parsley.</span> <!-- <img src="https://www.w3schools.com/w3css/img_fjords.jpg"> --></div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"><span class="content">In a saucepan, cook the bulgur in salted boiling water.</span></div> </li> <li class="step"> <div class="step-number"><span class="number">6</span></div> <div class="step-content"><span class="content">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.</span></div> </li> <li class="step"> <div class="step-number"><span class="number">7</span></div> <div class="step-content"><span class="content">Pan-fry the falafels.</span></div> </li> <li class="step"> <div class="step-number"><span class="number">8</span></div> <div class="step-content"><span class="content">Place falafels and tabbouleh on each plate and serve.</span></div> </li> </ul> French PT30M PT15M
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
    €2.00
    35 g (57,14 € / kg)

    Natural fleur de sel

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

    Extra-virgin olive oil - Aix-en-Provence olive oil AOP

    La Grande Épicerie de Paris
    €18.90
    50 cl (37,80 € / L)

    Parsley

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

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