Macsween - Guardians of Scotland's National Dish

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Highland Veggie Crumble Falafel and Tabouleh Bowl

A mediterranean treat

Prep: 15mins Cook: 10-15mins
4

Ingredients

Macsween Haggis in a Hurry Find Out More

For the falafel

  • 500 g Highland Veggie Crumble
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp baharat spice (optional)
  • 1 tsp salt
  • 4 spring onions (chopped)
  • 4 garlic cloves
  • 2 oz/50g cilantro
  • 1 oz/ 25g parsley
  • ½ tsp baking powder
  • 2 tbsp olive oil

For the tabouleh

  • 2 cups bulgur, cooked
  • 3 tomatoes, medium, diced
  • 2 cucumber, medium, diced
  • 1 red onion, diced
  • 4 green onions, sliced
  • 2 tsp fresh mint
  • 1 cup/50g parsley, chopped
  • salt
  • 2 lemons, juice of
  • 3-4 tbsp olive oil

For the tahini dressing

  • 1 tbsp tahini
  • 1 lemon, juice of
  • 2 tbsp olive oil
  • 2 tbsp cold water
  • salt to taste
  • Prepared hummus (optional)
  • Pomegranate seeds (optional)

Method

For the falafel

  1. In a food processor combine all falafel ingredients and process until you have a paste. Roll falafel into balls, approximately 2.5-3 inches in diameter, then flatten them slightly with your hand.
  2. Arrange falafel on a baking sheet and brush the tops with olive oil. Bake at 190C for 10-15 minutes. Set aside.

For the tabouleh

  1. Cook bulgur according to package instructions and set aside to cool.
  2. Once bulgur is cooled combine with all vegetables, herbs and dress with lemon juice, olive oil and salt to taste.

For the tahini dressing

  1. In a jam jar combine all ingredients except for water, put a lid on and shake very hard until you have a homogenised dressing, add water 1 tbsp at a time until you have a desired consistency.
  2. Arrange falafel on top of tabouleh in bowls and drizzle with the tahini dressing. Serve with hummus and pomegranate seeds if desired.

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