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Summer tabouli with falafel

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Elevate your summer dining with a refreshing tabouli and falafel recipe, where vibrant herbs, crisp vegetables, and perfectly spiced falafel come together for a light and satisfying dish.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes
Summer tabouli with falafel

Ingredients

  • 1 red onion, thinly sliced
  • 1/3 cup (80ml) red wine vinegar
  • 2 tsp caster sugar
  • 3/4 cup (150g) quinoa, rinsed, drained
  • 250g Coles Australian Baby Cucumbers, finely chopped
  • 200g red Perino tomatoes, halved
  • 5 radishes, thinly sliced
  • 3 spring onions, thinly sliced
  • 1 bunch mint, leaves picked, coarsely chopped
  • 1 bunch flat-leaf parsley, leaves picked, coarsely chopped
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 x 225g pkts falafel
  • 8 Coles Soft White Wraps
  • 250g Coles Tzatziki
  • Coarsely chopped mint leaves, extra, to serve

Nutritional information

Per Serve: Energy 3445kJ/824 Cals (40%), Protein: 24g (48%), Fat: 34g (49%), Sat Fat: 8g (33%), Carb: 95g (31%), Sugar: 20g (22%), Dietary Fibre: 20g (67%), Sodium: 1148mg (57%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine oil and vinegar in a small jug. Reserve 2 tbs oil mixture in a bowl. Add garlic to remaining oil mixture in the jug and stir to combine. Brush beef with some of the garlic mixture. Season.

  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Cook steak for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 10 mins to rest.

  3. Step 3

    Meanwhile, brush eggplant, zucchini, combined capsicum and onion with any remaining garlic mixture. Cook, turning, on the grill for 6-8 mins or until tender and lightly charred.

  4. Step 4

    Thinly slice the beef. Divide the rocket, eggplant mixture and beef among serving plates. Top with the mozzarella and basil. Season with pepper and drizzle with reserved oil mixture. Serve with sourdough.

Recipe tip

COOK. STORE. SAVE
Use it up:
Enjoy any leftover tabouli in our Lamb Burger.

Clever storage: Freeze leftover falafel on a baking tray until firm, then pop in a sealable bag and freeze for up to 1 month. Thaw in the fridge before reheating.

 

Summer tabouli with falafel

Summer tabouli with falafel
  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes
Ingredients
  • 1 red onion, thinly sliced
  • 1/3 cup (80ml) red wine vinegar
  • 2 tsp caster sugar
  • 3/4 cup (150g) quinoa, rinsed, drained
  • 250g Coles Australian Baby Cucumbers, finely chopped
  • 200g red Perino tomatoes, halved
  • 5 radishes, thinly sliced
  • 3 spring onions, thinly sliced
  • 1 bunch mint, leaves picked, coarsely chopped
  • 1 bunch flat-leaf parsley, leaves picked, coarsely chopped
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 x 225g pkts falafel
  • 8 Coles Soft White Wraps
  • 250g Coles Tzatziki
  • Coarsely chopped mint leaves, extra, to serve
    Description

    Elevate your summer dining with a refreshing tabouli and falafel recipe, where vibrant herbs, crisp vegetables, and perfectly spiced falafel come together for a light and satisfying dish.

    Method
    1. Step 1

      Combine oil and vinegar in a small jug. Reserve 2 tbs oil mixture in a bowl. Add garlic to remaining oil mixture in the jug and stir to combine. Brush beef with some of the garlic mixture. Season.

    2. Step 2

      Heat a barbecue grill or chargrill on medium-high. Cook steak for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 10 mins to rest.

    3. Step 3

      Meanwhile, brush eggplant, zucchini, combined capsicum and onion with any remaining garlic mixture. Cook, turning, on the grill for 6-8 mins or until tender and lightly charred.

    4. Step 4

      Thinly slice the beef. Divide the rocket, eggplant mixture and beef among serving plates. Top with the mozzarella and basil. Season with pepper and drizzle with reserved oil mixture. Serve with sourdough.