1. SetupPreheat 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. Make the falafelsPut 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. Bake in the ovenMake 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. Make the tabboulehBring 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. Make the sauceIn a bowl, mix the hummus with the tahini, garlic to taste, a pinch of salt and 2-3 tbsp. of water.
6. Plate your dishHeat the pita breads for 1 minute in the oven if desired. Serve the falafels with the tabbouleh, hummus sauce, pita bread and lemon wedges. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!