Falafel Platter with Hummus & Tabbouleh

A hearty vegan platter featuring crispy falafel balls, creamy hummus, and fresh tabbouleh salad with herbs, served alongside warm pita bread.

Ingredients

• **For the falafel:** 1 cup dried chickpeas (soaked overnight), 1 small onion (chopped), 2 cloves garlic, 1/2 cup fresh parsley, 1 tsp ground cumin, 1 tsp ground coriander, Salt & pepper, Oil for frying or baking
• **For the hummus:** 1 can chickpeas (15 oz, drained), 2 tbsp tahini, 2 tbsp lemon juice, 2 cloves garlic, 2 tbsp olive oil, Salt & pepper
• **For the tabbouleh:** 1/4 cup dry bulgur wheat, 1 cup fresh parsley (chopped), 1 tomato (diced), 1/2 cucumber (diced), 2 tbsp lemon juice, 2 tbsp olive oil, Salt & pepper
• 2 whole wheat pitas, for serving

Instructions

1. PREP AHEAD
2. - Prepare falafel mix as in ID 123; keep chilled.
3. - Soak ¼ c bulgur 20 min in boiling water; cool.
4. - Chop parsley, mint, tomato, cucumber for tabbouleh.
5. - Rinse chickpeas for hummus; ready lemon & tahini.
6. - Heat oil to 350 °F for frying.
7. COOKING STEPS
8. 1. Combine bulgur with herbs, tomato, cucumber, lemon juice, olive oil, salt for tabbouleh; chill.
9. 2. Shape falafel; fry until crunchy and dark green inside (about 3 min per side). Drain.
10. 3. Blend hummus to creamy spread.
11. 4. Plate generous spoon of tabbouleh, scoop of hummus drizzled with olive oil, and pile of hot falafel. Serve with pita triangles.
12. (Active time ≈ 40 min | Total ≈ 55 min)

Nutrition Facts