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Tabbouleh Pasta Salad with Falafels

Bring the flavours of Morocco straight to your table. Red pepper and apricot flavoured falafels sizzled till piping hot. A punchy and vibrant salad of plum tomatoes, rocket, and a bounty of fresh herbs. Dressed with tart and zingy pomegranate molasses. A crackle of nutty sesame seeds to finish.

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  • 1 handful of fresh coriander
  • 1 lemon
  • 1 tsp maple syrup
  • 1 handful of fresh flat-leaf parsley
  • 1 tbsp pomegranate molasses
  • 1 roasted red pepper
  • 20g rocket
  • 5g white sesame seeds (Sesame)
  • 75g baby plum tomatoes
  • 60g brown rice penne
  • 100g Moroccan falafel with red pepper & apricot


  1. Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the penne and boil for 7-8 mins, until cooked, then drain.
  2. Meanwhile, halve the tomatoes. Thinly slice the roasted pepper. Roughly chop the coriander and parsley. Zest then quarter the lemon.
  3. Make the dressing; in a large bowl combine maple syrup, pomegranate molasses, juice from 2 lemon wedges, half the sesame seeds and 1/2 tsp oil. Season with sea salt and black pepper. Add the pasta, roasted pepper, tomatoes, herbs, lemon zest and rocket to the bowl and toss to coat.
  4. Heat a small frying pan with 1/2 tsp oil on medium-high heat. Add the falafels and reheat for 4-5 mins, turning occasionally, until piping hot.
  5. Serve the tabbouleh on a plate and top with falafels. Sprinkle over the remaining sesame seeds. Serve with lemon wedges.