Falafel Tabbouleh Salad

Method

1. Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6. Add the falafels to an oven tray and place in the oven to bake for 15 minutes, until golden and crisp.
2. Rinse the bulgur wheat in a sieve, then cook according to packet instructions. Cover, and leave whilst you prepare the rest of the dish.
3. Prepare the salad. Half the cherry tomatoes and cut the cucumber into quarters. Pick the leaves off the herbs and finely chop. Thinly slice the spring onions and bash the pomegranate to release the jewels. Set all of this aside in a large mixing bowl whilst you make the dressing.
4. Remove a large tbsp of the pistachios for garnish later, then add the rest to the food processor and pulse. Add the remaining ingredients and pulse again so it is combined but still has texture.
5. Check the bulgar wheat is cooked and rinse under the tap to prevent it sticking together. Then add to the mixing bowl with the other prepped salad ingredients and mix.
6. Top the salad with the crispy falafels and either dress or serve the dressing on the side.