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)
 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 coriander
  • Pinch 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 lemon
  • Pinch 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