Balanced Falafel Hummus Bowls

with Tabouleh and Sweet Sumac Dressing

100ml boiling water

2 tbs olive oil

2 tsp white wine vinegar

1 tsp sugar

medium frypan

Put the burghul in a large heatproof bowl, add 100ml boiling water and 1 tsp olive oil (see Kitchen 101), season with salt and pepper and stir to combine. Cover the bowl with a plate and stand for 10 mins or until the water is absorbed.

Meanwhile, finely chop the tomato. Finely chop the parsley leaves and stems. Finely chop the currants. Combine half the sumac, 2 tsp olive oil and 1 tsp white wine vinegar in a bowl and season with salt and pepper. Add the currants and stir to combine.

Put the remaining sumac, 1 tsp sugar and 2 tsp warm water in a bowl and stir to dissolve the sugar. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Fry the falafel, turning regularly, for 3-5 mins until golden. Add the sumac mixture and cook, tossing, for 1 min or until the falafel are evenly coated. Remove the pan from the heat.

Stir the tomato and parsley into the burghul. Add 2 tsp olive oil and 1 tsp white wine vinegar, season with salt and pepper and stir to combine.

Divide the hummus among bowls, spreading with the back of a spoon, then drizzle with 1 tsp olive oil. Top with the tabouleh and falafel and drizzle with the sumac and currant dressing. Enjoy!

Adding a little oil to the burghul when soaking adds flavour and helps to separate the grains.