Recipe

Falafel & Tabbouleh Bowl

A bright, herby dinner bowl with baked falafel, lemony grains, and fresh vegetables.

Ingredients

• **Falafel**
• 1 15 oz can chickpeas, drained
• 4 green onions
• ¼ cup parsley
• ½ lemon
• 1 tbsp cumin
• ¾ cup chickpea flour
• **Tabbouleh**
• 1 cup bulgur wheat
• 1 lemon
• ¼ cup mint
• ¼ cup parsley
• 1 cucumber
• 2 cups cherry tomatoes
• **To Serve**
• 1 cup hummus

Method

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a food processor, add drained chickpeas, green onions, parsley, lemon juice, cumin, salt, pepper, and a little olive oil. Pulse until chopped and sticky, but not smooth.
3. Add chickpea flour and pulse again until the mixture holds together. If it feels too wet, add a little more chickpea flour.
4. With damp hands, form the mixture into small balls or patties. Place them on the baking sheet. Bake about 10 minutes, flip, then bake about 10 more minutes, until golden. Tabbouleh
5. While falafel bakes, put bulgur, 2 cups water, lemon zest, lemon juice, salt, and pepper in a medium pot. Bring to a boil on the stovetop.
6. Cover the pot, reduce heat to low, and cook about 15 minutes, until water is absorbed. Let sit about 5 minutes, then fluff with a fork.
7. In a large bowl, toss bulgur with mint, parsley, cucumber, cherry tomatoes, a little olive oil, salt, and pepper. To Serve
8. Serve tabbouleh in bowls with falafel and hummus.

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A Dinner123 kitchen recipe, licensed under CC BY 4.0.

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