Falafel Plate
with tabbouleh, hummus and pita bread
Ingredients
- Chickpeas
- Spice Mix (Cumin Powder,Onion Powder,Dried dill,All-Purpose Flour)
- Couscous
- Tomato(es)
- Fresh Italian Parsley
- Yellow Onion(s)
- Hummus
- Tahini Sauce
- Garlic Clove(s)
- Pita(s)
- Lebanese Cucumber(s)
- Lemon
Necessary elements
sheet pan, bowls, food processor, saucepan, strainer
1. Preheat the oven to 400°F. Finely chop the onion, parsley, garlic, cucumber and tomato. Drain and rinse the chickpeas. Cut the lemon into wedges.
2. Put the chickpeas in a food processor with the spices, half the onion, half the parsley, salt and pepper. Add 2-3 tbsp. of oil. Pulse until well combined but not turned into a purée.
3. Make small balls with the falafel mixture. Place on a baking sheet lined with baking paper and flatten slightly. Lightly brush the falafels with a drizzle of oil. Bake for 25-28 minutes in the oven, flipping halfway through.
4. Bring a saucepan with 1 2P | 1.5 3P cups of water to a boil. Pour the couscous, cover and let the couscous absorb the water off heat, about 5 minutes. When the couscous has absorbed the water, break it up with a fork. Add the rest of the onion to taste, the parsley, the tomato, the cucumber, some lemon juice to taste, a generous drizzle of oil, salt and pepper. Mix together.
5. In a bowl, mix the hummus with the tahini, garlic to taste, a pinch of salt and 2-3 tbsp. of water.
6. Heat the pita breads for 1 minute in the oven if desired. Serve the falafels with the tabbouleh, hummus sauce, pita bread and lemon wedges. Bon appétit!