Falafel & Hummus with Tabouli

Falafels

• 1 cup chickpeas (soaked overnight) or canned (these don’t require soaking and can be used for convenience)
• 1 small onion, chopped
• 2-3 garlic cloves
• Half cup fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Half teaspoon baking powder
• Half teaspoon salt
• 2-3 tablespoons plain flour or as needed
• Olive oil for baking
• Half cup tabouli (homemade – see below for ingredients OR store bought)
• Hummus (store bought is more than fine to use or make our recipe)

Tabouli

• Half cup burghul, cooked to packet method
• 1 bunch flat-leaf parsley
• Half bunch mint
• 2 long green spring onions
• 1 cucumber
• 2 medium tomatoes

Dressing

• Half teaspoon sumac
• 2 teaspoons pomegranate molasses
• Juice of 2 lemons (fresh lemon juice is better than bottled varieties)
• One quarter cup olive oil

Tabouli

1. Chop up all the salad ingredients very finely
2. Combine the dressing and add to the salad, mix well.
3. This can be refrigerated and eaten within 2 days.

Falafels

1. Soak chickpeas overnight, then drain well in the morning or use canned chickpeas if readily available, just rinse well and drain.
2. In a food processer, blend chickpeas, onion, garlic, herbs and spices until it becomes a thick paste.
3. Add baking powder and flour to help everything bind together – the mix should hold when you press it together.
4. Refrigerate for 30 minutes (if you have time, this will help it firm up).
5. Shape into small patties.
6. Add olive oil to the foil or baking paper and drizzle over the patties (this will help with browning)
7. Bake them in the oven at 200°C for 25 to 30 minutes, flipping them halfway.
8. When cooked through, serve with hummus and fresh tabouli (the recipe will make 8 medium size falafel – serve 4 each).

TIP: You can use salad leftovers for lunch or dinner the next day and just add leftover falafel or any other protein you have on hand, canned tuna, eggs or leftover chicken or meat work well.