Moroccan grain bowl with falafel


Filled with falafel, herbs and grains, this satisfying Morrocan grain bowl is the perfect protein-packed lunch and is guaranteed to keep you satisfied until suppertime. 


    For the falafel

    • 400g can chickpeas
    • Handful of fresh parsley
    • 2 cloves garlic, minced
    • 50g almonds
    • 2 tsp cumin
    • 1 tsp coriander seeds
    • 2 tbsp buckwheat flour
    • 1 tbsp rapeseed oil

    For the grain bowl

    • 50g pine nuts
    • 50g pearl barley
    • 50g feta cheese
    • 50g pomegranate seeds
    • 1/2 red onion
    • Handful of fresh parsley and mint
    • Salt and pepper

    For the dressing

    • 1 tbsp tahini
    • 1/2 lemon, juice and zest
    • 3 tbsp yoghurt


    1. Bring 150ml of water to the boil and add in the pearl barley Simmer for half an hour until it’s cooked through, with still a bit of a bite to it. Add more water if need be. Drain and place into a bowl.
    2. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Place the chickpeas, parsley, garlic, almonds, cumin and coriander seeds into a food processor and blitz together (alternatively you can mash it together for a chunkier falafel). Mix in the buckwheat flour, then shape into 6 patties. Brush with rapeseed oil and bake in the oven for 20 minutes until golden and firm. When the falafels have 5 minutes to go, pull the baking tray out and add the pine nuts to it to let them toast.
    3. Roughly crumble the falafel over the pearl barley, followed by the feta, pomegranate seeds, pine nuts and red onion. Season well with salt and pepper.
    4. Mix the tahini, lemon and yoghurt together and drizzle over. Finish off by roughly ripping the mint and parsley over the bowl.