Herby Falafel and Roasted Red Pepper Grain Bowls

Ingredients

• 800 g tinned chickpeas
• 3 red peppers
• 250 g bulgur wheat
• 2 tsp ground cumin
• 2 tsp ground coriander
• 30 g fresh parsley
• 3 garlic cloves
• 4 tbsp olive oil
• 3 tbsp tahini
• 2 lemon

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Halve and deseed the red peppers, place cut-side down on a roasting tray, drizzle with 1 tablespoon olive oil, and roast for 25 minutes until charred and soft.

2. 2

   Drain the chickpeas and blend in a food processor with the parsley, garlic, cumin, ground coriander, salt, and 1 tablespoon olive oil until a rough paste forms. Shape into 16 small patties.

3. 3

   Heat the remaining oil in a non-stick frying pan over medium heat. Fry the falafels for 3–4 minutes per side until golden and crispy.

4. 4

   Cook the bulgur wheat in boiling salted water for 10–12 minutes, drain, and toss with lemon zest and a squeeze of lemon juice.

5. 5

   Peel and slice the roasted peppers. Divide the bulgur between bowls, add the falafels and peppers. Whisk the tahini with lemon juice and 3 tablespoons water for a dressing and drizzle over to serve.