INGREDIENTSAfia Traditional Falafel, prepared according to package directions
1 cup freekeh
½ cup green lentils
1 bunch coriander, shredded
½ bunch parsley, shredded
½ red onion, finely diced
1 cup Persian cucumber, chopped into small chunks
2 tablespoons toasted pumpkin seeds
2 tablespoons toasted slivered almonds
2 tablespoons toasted pine nuts
2 tablespoons baby capers
½ cup currants
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Sea salt to taste
1 cup Greek yogurt
1 teaspoon cumin seeds toasted and ground
1 tablespoon honey
Pomegranate for garnish
1. Blanch freekeh and lentils separately in boiling water until both are just cooked. Drain well and allow to cool.
2. Mix the yogurt, cumin & honey until combined.
3. In a medium bowl place the freekeh, lentils, coriander, parsley, red onion, toasted nuts, capers, currants, red wine vinegar & olive oil. Toss to mix.
4. Place into a serving dish and top with cumin yogurt & pomegranate seeds.
5. Serve with Afia Falafel.