Falafel & Tabbouleh Salad
I spent many years of my life as a vegan, so I perfected my falafel recipe because it is such a protein packed dish! Although there is a lot of speculation of the falafel’s original creators, it is found all across Middle Eastern cuisine; particularly in Israeli, Lebanese and Greek dishes! Paired with a bright Tabbouleh salad, this is a summer-winning plate for sure.
A wonderful Middle Eastern dish and vegan/vegetarian friendly!
Falafel Ingredients (you’ll need a food processor)
Allowing the dough to chill in the fridge before rounding it out is essential for the balls to hold their shape.
Using grapeseed oil is a healthier option to the traditional corn or canola.
Tabbouleh Salad ingredients
A food processor is key for these types of dishes.
Israeli Pearl cous cous is the best for this salad, but regular cous cous works as well.
A bright, fresh and summery pasta salad!
COST: $$
Prep Time: 30MIN
Cook Time: 30MIN
Serving Size: 4
Tools
Chef’s Knife
Food Processor
Large Skillet Pan
Sauce Pot
Bowls
Ingredients
Falafel:
1 Can Chickpeas, rinsed and dried
3-5 Cloves Garlic, peeled
1 Bunch Fresh Parsley
2 Shallots or 1/2 Red Onion
1/2 Tsp Cumin
1/2 Tsp Coriander
1/2 Tsp Pepper
1/2 Tsp Salt
1/2 Tsp Paprika
1/2 Tsp Garlic Powder
1/2 Tsp Dried Basil
2 Cups Flour
2 Cups Grapeseed Oil
1/2 Cup Panko Crumbs
Tabbouleh Salad:
3 Baby Cucumbers, diced
10 Cherry Tomatoes, diced
1/3 Red Onion, diced
1 Bunch Fresh Parsley, minced
1 Cup Fresh Mint, minced
1 Cup Pearl Cous Cous
1 1/2 Cups Water
4 TBS Olive Oil
1 Lemon, squeezed
Dash of Cumin
Dash of Coriander
1/2 Tsp Pepper
1/2 Tsp Salt
1/2 Tsp Paprika
1/2 Tsp Garlic Powder
1 Cup Feta Cheese
Suggested Dips:
Hummus
Tzatziki
Instructions
1. Prep the falafel dough by adding the fresh parsley, onions, chickpeas and garlic into a food processor and blend until roughly blended.
2. Add the falafel spices and 1-2 TBS of flour and continue to pulse on low until a dough ball starts to form. Use enough flour until you are satisfied with the tackiness of the dough, you do not want it to be sticky, just barely tacky.
3. Cover the falafel dough and refrigerate for 2 hours minimum*.
4. Prep the Tabbouleh Salad veggies, fresh herbs and set aside in a mixing bowl.
5. Bring 1 1/2 cups water to a boil in a small sauce pot, add the pearl cous cous and 1 tsp olive oil, cover and simmer until the pasta has fully absorbed the water.
6. Strain the cous cous and chill with running cold water until cooled down. Add to the mixing bowl with the fresh ingredients and add the remaining olive oil, fresh lemon juice, and spices. Mix together, cover and refigerate until ready to serve.
7. When falafel dough is ready, remove from fridge and using a spoon or an ice cream scooper, scoop out roughly a tablespoon of the dough, roll into a small ball, and partially flatten it. Set aside on a plate or cutting board and make as many balls as there is dough.
8. Bring the grapeseed oil to a hot enough temperature to fry the dough.
9. Before frying the falafel balls, lightly coat them in panko crumbs for added crunch (almonds work too). Press them lightly in a bowl of panko to embed the crumbs into the dough.
10. Place falafel balls 1-2” apart in the skillet pan and cook about 5 minutes each side. Be sure to flip the balls at the 5 minute mark. Remove from oil, and set on a paper towel to drain residual oil.
11. Plate with pita, tzatziki, hummus and other Mediterranean goodies like Kalamata Olives and Pepperoncini’s. Add the Tabbouleh on the side or even as a topping in a falafel style gyro. Enjoy!
Delicious cold or warm, serve with pita, hummus and tzatziki for dipping.
