Falafel with Freekeh 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 patties. Set aside on a plate until ready to cook. Slice cherry tomatoes in half; cut cucumber in half lengthways, scoop seeds out with a teaspoon, then finely dice; peel and shred or coarsely grate carrot; add all to a large bowl with grapes.
4. Heat a drizzle of oil in a large, non-stick, fry-pan on medium heat. Cook falafel patties for 2 minutes each side, or until browned and cooked through. Set aside on paper towels.
5. 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.
6. Spoon some tabbouleh onto each plate with some falafel patties and a dollop of hummus. Serve pita bread on the side.