Main Dish | March 3, 2016

Falafel with Couscous Tabbouleh Salad

One of my lifers and I used to frequent one of the best Mediterranean places I’ve been to, Pita Hot, when we all lived the happy little grad school-wife life in sunny SoCal. We ate out a lot, actually, as our husbands were MIA, which means we could eat whatever we wanted whenever we wanted! We had our favorite taco, burger, sausage, waffles, brunch, pasta, and cupcake place all nailed down. Gimme all the food…

Falafel with Couscous Tabbouleh Salad on a white plate

I’ve tried my hand at falafel several different times, trying different recipes and methods, and I definitely believe I’ve nailed it. I’ve converted my husband to a lover of Meatless Mondays, and this has been the most welcome little addition! My kids even loved the falafel, and dipping it in the tzatziki and hummus. It helps that these light, crisp little patties are fried, but the Greek flavors are definitely kick-fanny. Chickpeas, all of the herbs and spices you could ever want, and a touch of lemon all fried up for a wonderful little vegan treat that won’t make you miss the meat. Ugh, I’m sorry, I couldn’t stop.

Green herbs in a food processor

I love using dried, uncooked chickpeas. Yes, you have to soak them overnight, but they really produce the fluffiest texture. Your other option is to use canned beans, then add flour to keep them all together, and they’re a little more dense, mushy, and just not as perfect as these.

Falafel frying in oil

And please, if you’re going to make falafel, fry it. No baking here.

 

An overhead shot of Falafel on a tray

The tabbouleh salad is really wonderful, too! So forgiving and adaptable to what you have and your personal preferences. Go big on the tomato, parsley, mint, whatever you like. I just provided guidelines, really. Make it your own and get comfortable experimenting in the kitchen (wink, wink)!

A close up of Falafel on a plate w with Couscous Tabbouleh Salad

This can all be prepped ahead of time, just fry the falafel right before serving.

A hand holding a piece of pita bread with some Couscous Tabbouleh Salad

You cannot forget the hummus and tzatziki! Homemade hummus and tzatziki are so much better than store-bought. This is honestly the best hummus in the world. Not once have I served it and not been asked for the recipe. Throw it all together as a platter or make individual wraps with pita bread. Just eat it.

A close up of Falafel with Couscous Tabbouleh Salad

5 from 1 vote
Falafel with Couscous Tabbouleh Salad
Prep Time
1 d
Cook Time
20 mins
Total Time
1 d 20 mins
 

Crispy, soft and delicious falafel served with a flavor packed couscous tabbouleh salad!

Course: Main Course
Cuisine: Greek
Keyword: Couscous Salad, Homemade Falafel
Servings: 12 falafel and 3 cups tabbouleh
Calories: 81 kcal
Author: Stephanie
Ingredients
falafel
  • 1 c dried uncooked garbanzo beans (chickpeas)
  • 4 green onions
  • large handful fresh parsley leaves
  • large handful fresh cilantro leaves
  • about 6 sprigs of dill weed
  • several mint leaves optional
  • 2 t salt
  • 1 1/2 t coriander
  • 1 t cumin
  • pinch cayenne depending on your preference for spice
  • 1 T lemon juice
  • 1 T garlic minced
  • 1 t baking powder
  • canola oil for frying
couscous tabbouleh salad
  • 1 c instant Israeli couscous
  • 1 c water or broth
  • 1/4 t salt
  • large handful fresh curly-leaf parsley leaves, finely chopped
  • handful mint leaves finely chopped
  • 2 roma tomatoes chopped
  • 1/2 cucumber chopped
  • 1 T olive oil
  • 1 T lemon juice
  • salt to taste
Instructions
  1. Place dried chickpeas in large bowl and cover with several inches of water. Allow to soak 24 hours, check water level before going to bed and refill as necessary to keep covered with plenty of water. The next day, drain chickpeas and lay out to dry on towel.
  2. Prepare tabbouleh salad. Bring 1 c water or broth and salt to boil, add couscous and stir. Remove from heat and cover. Let sit about 15 minutes, or until all of the liquid is absorbed and couscous is tender and fluffy. Chill couscous in covered bowl in refrigerator.
  3. Combine all falafel ingredients except baking powder and canola oil in food processor. Depending on the size of your food processor, you may need to process ingredients in batches. Chill processed mixture at least one hour.
  4. Combine remaining tabbouleh ingredients together once couscous has chilled. Continue to chill in refrigerator.
  5. Heat 1" of canola oil in large pot or frying pan over medium heat until water immediately sizzles when flicked into oil. 
  6. Mix baking powder into chilled falafel mixture. Form falafel into equal-sized balls, slightly flattening into discs about 1/2" thick. 
  7. Place falafel into hot oil, taking care not to crowd the pan too much, or oil temperature will drop. Each falafel should immediately begin sizzling when placed in oil, otherwise oil is not hot enough. 
  8. Once each falafel begins to brown up the sides, flip over (2-3 minutes each side). When each falafel has lightly browned, let drain on paper towel-lined plate.
  9. Serve hot falafel with tabbouleh, tzatziki sauce, hummus, over a salad or in a pita wrap.
Nutrition Facts
Falafel with Couscous Tabbouleh Salad
Amount Per Serving
Calories 81 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 540mg23%
Potassium 153mg4%
Carbohydrates 14g5%
Fiber 2g8%
Protein 2g4%
Vitamin A 360IU7%
Vitamin C 5.1mg6%
Calcium 75mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 5 stars
    Wow this salad looks incredible. I’ve always struggled when making falafel because they always fall apart so I can’t wait to try these!