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Falafel Plate

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Falafel Plate

with tabbouleh, hummus and pita bread

Informations supplémentaires
40 min. | 751 kcal | easy | Family, Vegetarian, Needs a food processor | Printable version
1. Setup 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. Make the falafels 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 pureed.
3. Bake in the oven Make small balls with the falafel mixture. Place on a baking sheet lined with baking paper and flatten the balls slightly. Lightly brush the falafels with a drizzle of oil. Bake for 25-28 minutes in the oven, flipping halfway through.
4. Make the tabbouleh 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 and the parsley, the tomato, the cucumber, some lemon juice to taste, a generous drizzle of oil, salt and pepper. Mix together.
5. Make the sauce In a bowl, mix the hummus with the tahini, garlic to taste, a pinch of salt and 2-3 tbsp. of water.
6. Plate your dish 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!
398mlChickpeas
33gSpice Mix (cumin powder,onion powder,dried dill,all-purpose flour)
180gCouscous
2unitTomato(es)
2unitFresh Italian Parsley
1unitYellow Onion(s)
2unitHummus
30mlTahini Sauce
2unitGarlic Clove(s)
2unitPita(s)
1unitLebanese Cucumber(s)
1unitLemon
What you need sheet pan, bowls, food processor, saucepan, strainer
751 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 126g
42%
fat 16g
25%
cholesterol 0mg
fiber 19g
76%
protein 29g
saturated 2g
10%
sodium 543mg
23%
sugar 11g
trans 0g