Falafels with Pita & Tabbouleh
With a crispy coating, and being light and tasty on the inside, this recipe for Falafels is delicious by itself or when served in pitas with salad and tabbouleh. Don't forget the yoghurt!
Ingredients
- 420 grams canned chickpeas, drained
- 2 cloves garlic, chopped
- 1/4 cup chopped parsley
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground coriander
- 1/4 teaspoons salt
- 2 tablespoons flour
- 1 tablespoons oil
Sauce
- 1/2 cup greek yoghurt
- 1/4 cup tahini
- 1 tablespoons lemon juice
Tabouli
- 1 cup soaked bulgur wheat
- 1/2 cup chopped tomato
- 1/4 cup chopped cucumber
- 1 tablespoons olive oil
- 1 tablespoons lemon
Serving Suggestion
- 4 pita pockets
- 1 cup shredded lettuce
- 420 grams canned chickpeas, drained
- 2 cloves garlic, chopped
- 1/4 cup chopped parsley
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground coriander
- 1/4 teaspoons salt
- 2 tablespoons flour
- 1 tablespoons oil
Sauce
- 1/2 cup greek yoghurt
- 1/4 cup tahini
- 1 tablespoons lemon juice
Tabouli
- 1 cup soaked bulgur wheat
- 1/2 cup chopped tomato
- 1/4 cup chopped cucumber
- 1 tablespoons olive oil
- 1 tablespoons lemon
Serving Suggestion
- 4 pita pockets
- 1 cup shredded lettuce
- Step 1 of 6Using a kitchen processor add the chickpeas, garlic, parsley, cumin, coriander, salt, and flour. Blitz until the mixture sticks together.
- Step 2 of 6Shape into 12 walnut sized balls then flatten slightly. Refrigerate until ready to cook.
- Step 3 of 6To cook, heat a little oil in a medium sized frying pan. Cook the falafels for 3 or 4 minutes each side until golden brown.
- Step 4 of 6For the sauce combine the yoghurt, tahini, and lemon juice in a small bowl. Set aside.
- Step 5 of 6To make the tabouli, cook the bulgur wheat as per package instructions, and add all the ingredients into a medium sized bowl. Mix to combine.
- Step 6 of 6Serve the falafel with a drizzle of sauce or fill pita pockets with a selection of salad and tabouli.
Method
- Step 1 of 6Using a kitchen processor add the chickpeas, garlic, parsley, cumin, coriander, salt, and flour. Blitz until the mixture sticks together.
- Step 2 of 6Shape into 12 walnut sized balls then flatten slightly. Refrigerate until ready to cook.
- Step 3 of 6To cook, heat a little oil in a medium sized frying pan. Cook the falafels for 3 or 4 minutes each side until golden brown.
- Step 4 of 6For the sauce combine the yoghurt, tahini, and lemon juice in a small bowl. Set aside.
- Step 5 of 6To make the tabouli, cook the bulgur wheat as per package instructions, and add all the ingredients into a medium sized bowl. Mix to combine.
- Step 6 of 6Serve the falafel with a drizzle of sauce or fill pita pockets with a selection of salad and tabouli.
Nutrition per serving
1990 Kilojoules
Protein17 grams
Fat22 grams
Carbs45 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Using a kitchen processor add the chickpeas, garlic, parsley, cumin, coriander, salt, and flour. Blitz until the mixture sticks together.
- Step 2 of 6Shape into 12 walnut sized balls then flatten slightly. Refrigerate until ready to cook.
- Step 3 of 6To cook, heat a little oil in a medium sized frying pan. Cook the falafels for 3 or 4 minutes each side until golden brown.
- Step 4 of 6For the sauce combine the yoghurt, tahini, and lemon juice in a small bowl. Set aside.
- Step 5 of 6To make the tabouli, cook the bulgur wheat as per package instructions, and add all the ingredients into a medium sized bowl. Mix to combine.
- Step 6 of 6Serve the falafel with a drizzle of sauce or fill pita pockets with a selection of salad and tabouli.