المكونات

  • Fine bulgur 140g
  • SpinneysFOOD Bottled Drinking Water 475ml
  • SpinneysFOOD Fresh Parsley 2 handfuls
  • SpinneysFOOD Fresh Coriander 2 handfuls
  • SpinneysFOOD Fresh Mint Small handful
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
  • Lemon 1
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Peppercorns To taste
  • Brown onion 1
  • Garlic cloves 3
  • SpinneysFOOD D+ Button Mushrooms 600g
  • Butter 50g
  • Cream cheese 100g
  • Grated Parmesan 100g
  • SpinneysFOOD All-Purpose Flour 1 tbsp, plus extra for coating
  • Ground nutmeg ¼ tsp
  • Egg 1
  • Panko breadcrumbs 100g
  • SpinneysFOOD Pure Canola Oil For deep-frying
  • Plain yoghurt 125ml

Nutrition (Per serving)

  • سعرات حرارية 680
  • دهون 38.2g
  • المشبعة 18.2g
  • بروتين 25.7g
  • الكربوهيدرات 64.8g
  • السكريات 7.8g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

فلافل بالفطر مع تبولة بالأعشاب

Arabic 10 Mins Prep · 20 Mins Cook


  1. Boil the water.
  2. Place the bulgur in a bowl. Pour the boiling water over and stir. Leave to stand until the liquid is absorbed.
  3. To make the falafel, chop the onion, garlic and mushrooms. Melt the butter in a large pan and sauté the onion for 5 minutes until soft. Add the garlic, mushrooms and cook until all the liquid has absorbed. Season to taste. Transfer the mixture to a bowl and allow to cool. Add the cheeses, flour, nutmeg and mix well.
  4. Juice the lemons.
  5. To finish the tabbouleh, chop the parsley, coriander and mint. Add to the bulgur along with the olive oil, 1 tsp lemon juice and seasoning.
  6. Heat the oil to 190°C in a large heavy pot or deep fryer.
  7. Place the extra flour in a shallow bowl. Crack the egg into a second shallow bowl and beat to blend. Place the breadcrumbs into another shallow bowl.
  8. Roll the mushroom mixture into walnut-sized balls. Roll each ball in the flour, shaking off any excess; then dip into the egg, followed by the breadcrumbs, shaking off any excess.
  9. Fry the falafel in the hot oil until golden brown.
  10. Drain well then serve with the tabbouleh and yoghurt on the side.