Falafel with Freekah Tabbouleh, Hummus and Pita Bread

Steps

1. oven to 100°C (to warm pita bread). Bring a small pot of salted water to the boil.
2. Cook freekeh in pot of boiling water for 15 minutes. It should be tender but have a bite.
3. Using wet hands roll 2 tablespoons of falafel mixture into walnutsized balls and flatten to 1cm thick. Set aside on a plate until ready to cook. Finely dice tomatoes and add to a large bowl. Cut cucumber in half lengthways, scoop seeds out with a teaspoon, then finely dice, add to bowl. Peel and shred or coarsely grate carrot and add to bowl.
4. Roll pomegranate on a bench under your hand, while pressing down to loosen seeds. Cut in half then tear into quarters. Hold pieces of pomegranate upside down over a bowl and hit the back with a wooden spoon to release the seeds. Squeeze a little as you do this. Pick out any remaining seeds with your fingers, discarding any white pith.
5. Heat oil in a large, non-stick, fry-pan on medium heat. Cook falafels for 2 minutes each side, or until browned and cooked through. Set aside on paper towels.
6. Drain freekeh, run under cold tap to refresh then drain well. Toss with vegetables and all other remaining freekeh tabbouleh ingredients. Season to taste with salt and pepper. Cut pita breads in half and warm in oven for 5 minutes.
7. Spoon some tabbouleh onto each plate with some falafel and a dollop of hummus. Serve pita bread on the side.