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Falafels & tabbouleh DIY: Soaked chickpeas, fresh herbs, garlic, spices, bulgur wheat, olive oil and vegetables with instructions for prep, cooking and assembly.
R50,00 – R60,00
Three to four falafels per serving, made by processing chickpeas that had been soaked for 2 days but not cooked, fresh parsley and coriander leaves and several spices. They are formed in patties, sprayed with oil and baked. The falafels are served with Tabbouleh, which is a salad made of bulgur wheat or couscous, a LOT of fresh parsley, coriander leaves and mint, cucumber and tomato dice and olive oil.
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