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Falafel & Tabbouleh Bowl

This is a weeknight (meatless!) recipe full of all of those mediterranean flavors that my whole family loves. I love the pops of fresh mint and parsley, juicy tomatoes, crunchy cucumber and a spicy jalapeno hummus to mix and dip everything in. The falafel balls take minimal time to make and are great on their own or added to any salad bowl of your choice. I suggest making a batch and freezing for easy meal prep!

Falafel & Tabbouleh Bowl

Serves 4 

1 15-oz can chickpeas
2 T. olive oil
4 green onions, chopped (white and green parts)
¼ cup parsley, cleaned and chopped
3 garlic cloves roughly chopped
1/2 lemon juiced
1 tsp. sea salt
1 T. cumin
3/4 cup chickpea flour

1 cup bulgur wheat (you could also use white quinoa)
1 lemon zested and juiced
1 tsp. sea salt
1/4 bunch fresh mint leaves roughly chopped
1/4 bunch fresh flat-leaf parsley leaves roughly chopped
1 cucumber seeded and medium-diced
2 medium tomatoes diced or 2 cups cherry tomatoes, halved

Hummus of your choice:
I prefer jalapeno hummus served alongside this one

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

For the falafels, add chickpeas, olive oil, green onions, parsley, garlic, lemon juice, salt, and cumin into a food processor and pulse until just combined. Be careful not to over mix. Adjust seasoning to taste.

Add the chickpea flour and pulse until incorporated. The mixture should hold together well. If it is too wet, add more flour. If too dry, add more lemon juice.

Using a tablespoon, scoop 1 rounded tablespoon of mixture out and using damp hands form small balls. Place on prepared baking sheet. Bake 10 minutes, flip and bake until golden and cooked through, about 10 more minutes.

For the tabbouleh, cook the bulgur wheat according to package directions (or quinoa). Add the water, lemon juice, lemon zest and salt and bring to a boil. Reduce heat to a simmer and cook until all the water has been absorbed, about 15 minutes. Remove from heat, and cool for 5 minutes and then fluff with a fork. Toss with onion, mint, parsley, cucumber and tomatoes.

To serve, add a dollop of hummus of your choice, portion out the falafel and tabbouleh in each bowl. Finish with a drizzle of olive oil and sprinkle of sea salt.



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