Falafel + Tabouli + Hummus


NOTE: Requires overnight chickpea soaking, tabouli and falafel chilling (start in the morning, good dinner for Sundays)

1 c cracked bulgur wheat
1/2 t dried mint
1 c boiling water
3/4 c peeled cubed cucumber
1 clove garlic, minced
1 tomato, chopped
2 T chopped red onion
1 lemon, juiced
1 T fresh basil and/or parsley, chopped
2 T olive oil
1/2 t Salt

Put wheat, mint, and water into a bowl, allow to sit for 30 minutes.
Meanwhile, chop veggies. When tabouli is somewhat cool, mix in veggies, lemon juice, oil, herbs, salt and pepper and stir. Return to refrigerator.

1 c dry chickpeas, soaked overnight
1/2 small onion, roughly chopped
2 T chopped fresh parsley
3 cloves garlic
1 1/2 tbsp flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
oil for frying

Drain and rinse the soaked chickpeas well. Whir with everything but the frying oil until you have a couscous-like consistency. Cover and chill for 2 hours, then form 1 inch balls by hand.
Fill a skillet with oil, and fry dem balls, or deep fry. Drain on paper towels. Serve with store bought or homemade hummus.

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