Traditional Falafel & Cypriot Grain Salad
Inspired by Chef George Calombaris, this salad is packed with complex layers of flavor. Freekah, a nutritious and flavorful whole grain popular in Middle Eastern dishes, is the star of this salad. Cooking whole freekeh takes 45 to 50 minutes, but you can commonly purchase it cracked, which cuts the cooking time in half without compromising the nutritional value.
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
INGREDIENTS
Afia Traditional Falafel, prepared according to package directions1 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
METHOD
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.
6. Enjoy!