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Falafel, Harissa, Fennel and Khorasan Salad

Serves 4

22 VEX 0749 SHOP February Web Assets 2 Recipe Shot Falafel With Khorasan Salad


  • 12 thaw and serve falafel • Add to basket
  • 2 bulbs of fennel (look for bulbs with lots of green fronds)
  • 100g khorasan wheat • Out of stock
  • 2tbsp harissa dip
  • ½ pomegranate (seeds)
  • 1tbsp pomegranate molasses
  • Juice and zest of one lemon
  • 1 small red onion, finely diced
  • 1tbsp rapeseed oil • Add to basket


  1. Thaw the falafel according to pack instructions.
  2. Simmer the khorasan grain in salted water until tender, about 75-90 mins. Drain and allow to cool spread out on a tray.
  3. Remove the fronds from the fennel and reserve, remove the core and discard. Shred the fennel finely, mix with a good pinch of sea salt and the juice of half a lemon, place in a freezer bag and scrunch to help the acid soften the fennel.
  4. Mix ¾ of the cooked khorasan with the red onion, harissa dip, pomegranate seeds and molasses, rapeseed oil and half of the shredded fennel. Stir through the fennel liquor and fennel fronds. Season to taste.
  5. Ensure the remaining khorasan is dry and deep fry at 180°C/355°F for 2 minutes or until golden and crispy, drain on absorbent paper towel and season.
  6. Divide the khorasan salad between 4 portions, top with the remaining fennel, three falafels. Scatter over the crispy khorasan and a few strikes of lemon zest.

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