Ingredients

• 240 mls (1 cup) dried chickpeas
• 2 garlic cloves
• 1 onion
• 240 mls (1 cup) fresh parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp baking soda
• 1 tsp salt
• 1 lemon juice
• 2 tbsps tahini
• 2 tbsps olive oil
• 1 cucumber
• 1 tomato
• 120 mls (0.5 cup) bulgur wheat
• 120 mls (0.5 cup) fresh mint leaves
• 60 mls (0.25 cup) fresh lemon juice

Instructions

1. Rinse the chickpeas and leave them in a bowl covered with water to soak overnight
2. In a food processor, combine soaked chickpeas, garlic, onion, parsley, cumin, coriander, baking soda, and salt. Blend until the mixture is coarse and grainy
3. Form the falafel mixture into small balls and flatten slightly into patties
4. Heat olive oil in a pan and fry the falafel until golden brown on each side
5. For the hummus, blend lemon juice, garlic, tahini, olive oil, and a pinch of salt until smooth
6. For the tabouleh salad, soak bulgur wheat in water until it softens. Drain excess water
7. Mix chopped cucumber, tomato, mint leaves, and soaked bulgur wheat in a bowl
8. Add lemon juice, olive oil, salt, and mix well to combine
9. Serve the falafel with hummus and tabouleh salad, garnished with extra parsley and a drizzle of olive oil

Notes

• Make sure to soak the chickpeas overnight for the falafel
• You can adjust the spices in the falafel to suit your taste