Sunflower seed falafel with tabbouleh


A lot of the ingredients are just herbs and spices so don't be put off. This is a wonderful fresh recipe which is perfect for a rest day. Use this tabbouleh as a quick cook base to meals.

COOK: 40 MINS (plus soaking)


450 kcal anytime meal


Photo credit - BBC GOOD FOOD



  • 100g of sunflower seeks (soaked for 2 hours)

  • 1 tablespoon tahini

  • Juice of 1/2 lemon

  • 1/2 teaspoon of smoke paprika

  • 1/2 teaspoon of cumin

  • 1/2 teaspoon of coriander

  • Handful of fresh corianderPinch of sea salt


  • 1/2 packet (125g) ancient grains (can use buckwheat, farro, quinoa)

  • Bunch of fresh mint

  • Bunch of fresh parsley

  • Handful of fresh coriander

  • 300g of cherry tomatoes

  • 1 tablespoon of extra virgin olive oil

  • Juice of 1/2 lemonPinch of sea salt and pepper

Per serving

kcal 474

Protein 16g

Carbs 34g

Fat 34g


  • Put the oven on 180 degrees

  • Sieve the sunflower seeds and place into a blender with all the other falafel ingredients - blitz until smooth

  • Using a spoon, make the mix into 8-10 balls and place onto a non-stick baking sheet lined with greaseproof paper and cook for 20-30 mins (until browed)

  • While the falafel is cooking, cook the grains as per the packet instructions and cool with cold water once cooked

  • Chop the tomatoes and fresh herbs

  • Once the grains are cooked and cooked, mix all the tabbouleh ingredients together

  • Serve the falafel once cooked and cooked with the tabbouleh and an optional tablespoon of humous