Description
This vibrant recipe combines crispy falafel patties with creamy homemade hummus and a refreshing barley couscous tabbouleh. The falafels are infused with toasted cumin and coriander seeds for a fragrant flavor, pan-fried to crisp perfection, then finished in the oven. Served with zesty hummus and a bright herb and vegetable tabbouleh, this dish is a wholesome, satisfying vegetarian meal perfect for lunch or dinner.
Ingredients
Scale
Falafels
- 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
Hummus
- 400g can chickpeas, drained
- 1 tbsp tahini paste
- Pinch of ground cumin
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon (plus extra 1 lemon juice for incorporating)
Tabbouleh
- 50g barley couscous
- 1 tbsp extra virgin olive oil
- Juice of 1 lemon
- Small pack parsley, finely chopped
- Small pack mint, finely chopped
- Small pack coriander, finely chopped
- 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
- Prepare toasted seeds: Heat the 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 occasionally to prevent burning. Remove the seeds from the pan and allow to cool.
- Make the falafel mixture: Place the toasted seeds, drained chickpeas and butter beans, lemon juice, coriander including stalks, red chilli, crushed garlic, beaten egg yolk, parsley, wholemeal flour, and a pinch of salt and pepper into a food processor. Blitz until combined into a chunky paste. If it seems too dry, add 1 teaspoon of water and blitz again to achieve a damp sand-like consistency.
- Shape and chill falafels: Using your hands, divide the mixture evenly into 12 balls, then gently flatten into patty shapes. Chill them in the refrigerator for 30 minutes to firm up.
- Cook falafels on stovetop: Heat a non-stick frying pan over medium heat. Add the falafel patties and press them down gently to flatten further. Cook without turning for 2-3 minutes until the underside is browned and crisp. Flip carefully and cook for an additional 2 minutes until the other side is browned.
- Finish cooking in the oven: Transfer the partially cooked falafels to the preheated baking tray in the oven and bake for a further 10 minutes to ensure they are cooked through and maintain crispiness.
- Prepare barley couscous: Meanwhile, prepare the barley couscous according to the package instructions, typically soaking or steaming until tender.
- Make the hummus: Combine the drained chickpeas, tahini paste, ground cumin, olive oil, and a pinch of salt in a food processor. Blitz until you get a stiff paste. With the motor running, slowly add lemon juice and up to 3 tablespoons of water until the hummus reaches your desired creamy consistency.
- Prepare the tabbouleh dressing: In a small bowl, mix together the olive oil, lemon juice, and a touch of black pepper to create a dressing.
- Assemble the tabbouleh: In a larger bowl, combine the cooked barley couscous, chopped parsley, mint, coriander, sliced spring onions, cucumber, and tomatoes. Pour in the dressing and mix thoroughly to distribute flavors.
- Serve: Set aside 4 falafels and 4 tablespoons of hummus in the fridge for use in other recipes like stuffed Moroccan pittas. Serve the remaining falafels warm with the fresh tabbouleh and the remaining hummus. Enjoy!
Notes
- The small amount of wholemeal flour helps to bind the falafel mixture; gram (chickpea) flour can be used as a substitute if available.
- Dry roasting the cumin and coriander seeds intensifies their flavor, enhancing the falafels.
- Pressing falafel into patties rather than balls helps achieve a crispier surface when frying.
- The falafels are first pan-fried and then finished in the oven to ensure they remain moist inside while crispy outside.
- Barley couscous adds a nutty texture to the tabbouleh and provides additional fiber and nutrients.
- The hummus consistency can be adjusted by adding more or less water according to preference.
- These falafels are vegetarian and can be made vegan by omitting the egg yolk and using a flax egg or another binder.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: falafel, hummus, tabbouleh, barley couscous, vegetarian, Middle Eastern, healthy, handmade falafel, chickpeas, herbs
