Informations supplémentaires
40 min.
|
751 kcal
|
easy
|
|
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 turned into a purée.
3. Bake in the oven
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. 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, 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. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
398mlChickpeas
33gSpice Mix (Cumin Powder,Onion Powder,Dried dill,All-Purpose Flour)
180gCouscous
2unitTomato(es)
2unitFresh Italian Parsley
1unitYellow Onion(s)
114gHummus
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
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg