2. Use a 1/4 cup measure to measure falafels. Shape with oiled hands and place on a lined oven tray. Bake for 25 minutes. Turn over once, halfway through cooking time.
3. Finely chop broccoli (see notes). Deseed and dice cucumber and capsicum. Cut pomegranate in half horizontally. Hold cut half over bowl and whack fruit with a wooden spoon to release the seeds. Add reserved chopped onion and parsley.
4. Whisk together lemon juice with 3 tbsp olive oil. Toss with tabouleh and season to taste with salt and pepper.
5. Serve falafels with broccoli tabouleh and a dollop of natural yoghurt.
Use a food processor to finely chop the broccoli if you have one.
parsley 1/2 bunch
Red onion 1/2
Lebanese cucumber 1
Green capsicum 1
Natural yoghurt 1/2 cup (125g)
From your pantry:
oil (for cooking+ olive), salt, pepper, ground cumin, garam masala, egg (1)