Millet Tabouli Bowl with Lemon Tahini Yoghurt Dip

Thursday, 27 September 2018 3:53:49 pm Pacific/Auckland

Who doesn’t love a Falafel Bowl!? This recipe from foodie Mel Chrisp uses a Quinoa Falafel Mix (to keep things super easy), and Millet instead of traditional Bulgar wheat. Millet is a gluten free grain, that is easy to prepare, high in protein and rich in essential vitamins and minerals.

Serves 4



1/2 cup Millet, uncooked
1 cup Water
1 cup Parsley, chopped
1 cup Mint, chopped
1 cup Tomato, diced
1/2 cup Lebanese Cucumber, diced
1/2 Red Onion, diced finely
1 tablespoon Extra Virgin Olive Oil
1/2 Lemon, juiced
Pinch of Sea Salt

Lemon Tahini Yoghurt Dip

1/4 cup Greek Style Coconut Yoghurt
1/4 cup Tahini
1/2 Lemon, juiced
Pinch of Sea Salt

Cumin Roast Kumara Bites

1 large Orange Kumara
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Cumin powder


1 box Ceres Organics Quinoa Falafels
1 tablespoon Extra Virgin Olive Oil
4 tablespoon Be Nourished Ruby Sauerkraut
2 Wholemeal Pita Breads, halved


Using a fine sieve rinse Millet under cold running water for 1 minute. Shake off excess water. Mix in the millet, water and a pinch salt into the pan for the rice cooker. Put on cook setting and your rice cooker will switch off when it is ready. Fluff the cooked Millet with a fork and allow to cool.

Dice Kumara and place on baking tray, cover with Oil & Cumin and cook at 180 degrees for 15 minutes.

Prepare and cook Falafels according to instructions on packet.

Chop fresh Ingredients for Tabouli, add Millet, Oil and Lemon Juice & combine well.

Combine Tahini, Coconut Yoghurt, Lemon Juice & Salt whisk with a fork.

Toast your Pita Bread and divide Tabouli, Falafels & Kumara into four serving bowls and top with a dollop of the Lemon Tahini Yoghurt Dressing and Ruby Sauerkraut.


Posted in Vegetarian Recipes By

Ally Hetherington

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