Falafel With Tabouli And Chickpea Dip Recipe

Cooking Directions

• STEP 1.To make the falafel, soak the chickpeas overnight, then drain and rinse them. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
• STEP 2.Transfer the falafel mixture to a bowl and stir in the baking powder and flour. Shape the mixture into small patties and refrigerate for at least 30 minutes.
• STEP 3.Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
• STEP 4.To make the tabouli, soak the bulgur wheat in hot water for 15 minutes, then drain and squeeze out any excess water. In a bowl, combine the bulgur wheat, parsley, tomatoes, green onions, lemon juice, olive oil, salt, and pepper. Mix well.
• STEP 5.To make the chickpea dip, drain and rinse the canned chickpeas. In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper. Process until smooth and creamy.
• STEP 6.Serve the falafel with the tabouli and chickpea dip. You can also serve them with pita bread, hummus, and tzatziki sauce. Enjoy!

Cooking Tips

• For extra flavor, you can add spices like paprika, turmeric, or chili powder to the falafel mixture.
• To make the falafel healthier, you can bake them instead of frying. Preheat the oven to 375°F (190°C) and bake the falafel for 20-25 minutes, flipping halfway through.
• If you don't have bulgur wheat for the tabouli, you can substitute it with quinoa or couscous.
• To make the chickpea dip creamier, you can add a tablespoon of Greek yogurt or sour cream.

Storage and Serving

• Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
• Tabouli can be made in advance and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.
• The chickpea dip can be stored in an airtight container in the refrigerator for up to 5 days. Serve it chilled or at room temperature.