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  • 16 May

    National Vegetarian Week - Haggis Falafel

    Posted by Team Macsween

    haggis falafel

    This year we’re getting stuck in and celebrating National Vegetarian Week. It’s been a busy week as people across the UK take the opportunity to discover and taste deliciously exciting vegetarian food. Encouraging life time vegetarians to step outside their comfort zone, this celebration also challenges meat eaters to explore vegetarian dishes and enjoy a meat free week.

    Our vegetarian haggis is packed healthy fresh vegetables, pulses and spices making it the perfect ingredient for these mouth-watering haggis falafels from Julia at Vikalinka. Have a read below to see how to create this delicious dish at home. We can’t recommend it enough!

    Macsween Haggis Falafel and Tabouleh Bowl


    For the falafel

    • 500 g Vegetarian Haggis
    • 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 and pomegranate seeds (optional)



    For the falafel

    1. In a food processor combine all falafel ingredients and process until you have a paste.
    2. Roll falafel into balls, approximately 2.5-3 inches in diameter, then flatten them slightly with your hand.
    3. Arrange falafel on a baking sheet and brush the tops with olive oil.
    4. 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.

    Arrange falafel on top of tabouleh in bowls and drizzle with the tahini dressing. Serve with hummus and pomegranate seeds if desired.


    Got your own recipe? We would love to see your vegetarian haggis creation! Share with us on social using the hashtag #HaggisMyWay and we’ll feature some of our favourites.