alive logo

Khorasan Tabbouleh Timbales with Roasted Garlic Tahini Sauce

Serves 6.


    Khorasan Tabbouleh Timbales with Roasted Garlic Tahini Sauce

    Tabbouleh recipes come in all different forms. We love this one with its blending of Middle-Eastern cultural flavours: a blended and creamy tahini dressing enhanced with roasted garlic flavours and drizzled over an interesting ancient grain with fresh herbs. All totalled? Refreshingly chill as a main or a side dish.



    • For a speedier dish, soak grains for a couple hours before cooking.
    • If khorasan kernels are not available, substitute with wheat, rye, or spelt berries, or any type of gluten-free grain like buckwheat groats, millet, or quinoa.

    Khorasan Tabbouleh Timbales with Roasted Garlic Tahini Sauce


    • 1 head Russian garlic
    • 1/3 cup (80 mL) tahini sauce
    • 3 Tbsp (45 mL) lemon juice
    • 1 Tbsp (30 mL) extra-virgin olive oil
    • 1/4 tsp (1 mL) sea salt
    • 1/2 tsp (2 mL) smoked paprika
    • 1 cup (250 mL) khorasan kernels
    • 1 cup (250 mL) coarsely chopped fresh mint
    • 1/2 English unpeeled cucumber, finely diced
    • 1/2 cup (125 mL) chopped cilantro
    • 1/4 cup (60 mL) chopped parsley
    • 6 green onions, thinly sliced
    • 1/2 cup (125 mL) pomegranate arils
    • 1/4 cup (60 mL) pine nuts, toasted


    Per serving:

    • calories295
    • protein10g
    • fat14g
      • saturated fat2g
      • trans fat0g
    • carbohydrates38g
      • sugars5g
      • fibre6g
    • sodium126mg



    Preheat oven to 375 F (190 C). Slice top from garlic to expose cloves and place in small baking dish. Add a little water to dish. Cover tightly and bake in oven for 40 to 50 minutes or until cloves are soft. Remove and slightly cool. Pop roasted cloves out of skins and place in high-speed blender along with tahini, lemon juice, oil, salt, and smoked paprika. Whirl to blend, adding water to thin sauce to pouring consistency. You should have about 2/3 cup (160 mL). Taste and add more seasonings if you wish.


    While garlic is roasting, cook khorasan kernels. In saucepan with a tight-fitting lid, bring 2 1/4 cups (560 mL) water to a boil. Stir in kernels. Cover and reduce heat to simmer. Cook kernels for 40 to 50 minutes, or until cooked as soft as you like. Drain any excess water and spread kernels out on towel-lined baking sheet to separate, cool, and slightly dry.


    Transfer cooled kernels to large bowl. Fold in mint, cucumber, cilantro, parsley, and green onions. If shaping into timbales, stir in a little tahini sauce. Pack into moulds and turn out onto serving plates. Drizzle with remaining creamy tahini sauce and sprinkle with pomegranate arils and pine nuts.


    Like this recipe?

    This recipe is part of the Centre Plate Stars collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.