Introduction

These falafels with hummus and tabbouleh make a delicious and satisfying meal packed with fresh flavors and wholesome ingredients. Crispy on the outside and tender inside, the falafels pair perfectly with creamy hummus and a refreshing barley couscous tabbouleh. Ideal for a light lunch or a vibrant dinner option.

A wooden board placed on a white marbled surface holds a white bowl with a blue rim on the left side, filled with a colorful tabbouleh salad showing finely chopped green herbs, red tomatoes, and small grains, with a silver spoon resting inside. To the right of the bowl, there are two neat piles of round, golden-brown crispy patties resting directly on the board. Next to these patties, a smaller white bowl with a blue rim contains smooth hummus with a swirl pattern and a small silver spoon inside. The scene is bright and simple, with the food arranged clearly and evenly spaced. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp cumin seeds

1 tsp coriander seeds

400g can chickpeas, drained

400g can butter beans, drained

Juice of ½ lemon

Small pack coriander, including stalks

¼ red chilli, deseeded and chopped

1 garlic clove, crushed

1 egg yolk, beaten

Small pack parsley

4 tbsp wholemeal flour

1 tbsp tahini paste

Pinch of ground cumin

1 tbsp extra virgin olive oil (for hummus)

Juice of ½ lemon (for hummus)

50g barley couscous

1 tbsp extra virgin olive oil (for tabbouleh)

Juice of 1 lemon (for tabbouleh)

Small pack parsley, finely chopped (for tabbouleh)

Small pack mint, finely chopped (for tabbouleh)

Small pack coriander, finely chopped (for tabbouleh)

2 spring onions, white parts only, finely sliced

½ cucumber, deseeded and cut into small pieces

3 tomatoes, quartered, deseeded, and cut into small pieces

Instructions

Step 1: Preheat your oven to 180°C (160°C fan)/Gas mark 4 and place a non-stick baking tray inside to warm. In a large non-stick frying pan, dry-fry the cumin and coriander seeds over medium heat for 1-2 minutes until fragrant, stirring often to prevent burning. Remove the seeds from the pan.

Step 2: In a food processor, combine the toasted seeds, chickpeas, butter beans, lemon juice, coriander (including stalks), red chilli, crushed garlic, beaten egg yolk, parsley, wholemeal flour, and some seasoning. Blitz until you have a chunky paste. If the mixture feels dry, add 1 tsp water and blitz again until the texture resembles damp sand.

Step 3: Shape the mixture into 12 balls using your hands and chill them in the fridge for 30 minutes to help them hold together.

Step 4: Heat a non-stick frying pan over medium heat. When hot, place the falafel balls in the pan and press down gently to form patties. Cook without turning for 2-3 minutes until brown and crisp, then flip and cook the other side for 2 more minutes. Transfer the patties to the warmed baking tray and bake in the oven for 10 minutes.

Step 5: Meanwhile, prepare the barley couscous according to the packet instructions.

Step 6: For the hummus, place the drained chickpeas, tahini paste, ground cumin, olive oil, and garlic (if using) in a food processor. Blitz to a stiff paste, then with the motor running, gradually add lemon juice and up to 3 tablespoons of water to reach your preferred consistency.

Step 7: To make the tabbouleh, whisk together olive oil, lemon juice, and a little black pepper in a small bowl. In a larger bowl, combine the cooked couscous, chopped parsley, mint, coriander, spring onions, cucumber, and tomatoes. Add the dressing and mix well.

Step 8: Serve the falafels with the hummus and tabbouleh. You can refrigerate 4 falafels and 4 tablespoons of hummus for use in stuffed Moroccan pittas or enjoy everything fresh together.

Tips & Variations

For better binding, you can substitute the wholemeal flour with gram (chickpea) flour if available.

If you prefer a spicier falafel, leave some chili seeds in or add a pinch of cayenne pepper.

Try baking the falafels entirely in the oven for a healthier version, turning halfway through cooking.

Adjust the lemon juice in the hummus and tabbouleh to suit your taste for brightness and tang.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak dried chickpeas overnight and cook them until tender before using. This will improve the texture and flavor of the falafels.

Can I make this recipe vegan?

Yes, simply omit the egg yolk or replace it with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to help bind the falafel mixture.