Place buckwheat in saucepan and cover with water. Bring to boil for 12-15 minutes. Drain and rinse under cold water. Set aside.
2. Prepare the falafels
Combine falafel mix with 340ml water in a bowl. Mix well and leave to stand for 15 minutes (see notes).
3. Make the hummus
Blend drained chickpeas with 1/2 lemon juice (wedge remaining), 2 tbsp olive oil and 2/3 cup water until smooth. Season with salt and pepper.
4. Prepare the tabbouleh
Finely dice shallot. Dice cucumber and halve tomatoes. Chop parsley (set some aside for garnish). Toss together with cooked buckwheat, 2 tbsp vinegar and 2 tbsp olive oil.
5. Cook the falafels
Heat a frypan over medium-high heat and cover the base with oil. Shape falafels into 16 even-sized balls or patties and place into pan. Cook for 3-4 minutes on each side, or until cooked through. Remove to drain on paper towel.
6. Finish and plate
Spread hummus over a large share plate. Top with falafels and scatter over reserved parsley. Serve with side of tabbouleh and lemon wedges.
Use a timer to time step 2. Try to cook the falafels after the 15 minutes to prevent the mixture from drying out.
Stretch the dish out and serve with pita chips or flatbreads.
Buckwheat, 1 packet (150g)
Falafel mix, 2 packets
Chickpeas, 2 x 400g
Continental cucumber, 1
Cherry tomatoes, 1 bag (200g)
Parsley, 1/2 bunch *
From your pantry
Oil (for cooking + olive), salt, pepper, red wine vinegar