Falafels with houmous & tabbouleh

Falafels with houmous & tabbouleh

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 10 mins Cook: 20 mins plus chilling

Easy

Serves 2
Make your own chickpea and butter bean fritters and serve with a herby couscous salad - the recipe makes enough for two meals

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal509
  • fat16g
  • saturates2g
  • carbs73g
  • sugars7g
  • fibre14g
  • protein22g
  • salt1.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the falafel

    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
      Coriander seeds

      Coriander seed

      kor-ee-and-er seed

      The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

    • 400g can chickpea, drained
    • 400g can butter bean, drained
    • juice ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • small pack coriander, including stalks
    • ¼ red chilli, deseeded, and chopped
    • 1 garlic clove, crushed
    • 1 egg yolk, beaten
    • small pack parsley
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 4 tbsp wholemeal flour
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    For the houmous

    • 400g can chickpea, drained
    • 1 tbsp tahini paste
    • pinch of ground cumin
    • 1 tbsp extra virgin olive oil
    • juice ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    For the tabbouleh

    • 50g barley couscous
      Couscous

      Couscous

      koos-koos

      Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

    • 1 tbsp extra virgin olive oil
    • juice 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • small pack parsley, finely chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • small pack mint, finely chopped
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • small pack coriander, finely chopped
    • 2 spring onion, white parts only, finely sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • ½ cucumber, deseeded and cut into small pieces
    • 3 tomato, quartered, deseeded and cut into small pieces
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    Method

    1. Heat oven to 180C/160C fan/gas 4 and put a non-stick baking tray inside. For the falafels, heat a large non-stick frying pan, add the cumin and coriander seeds and dry-fry until fragrant (1-2 mins), stirring occasionally to prevent burning. Remove from the pan.

    2. Put the seeds, the remaining falafel ingredients and some seasoning into a food processor and blitz until you have a chunky paste. If it seems too dry, add 1 tsp water and blitz again until you have the consistency of damp sand. Using your hands, divide the mixture into 12 falafel balls and chill for 30 mins.

    3. Heat a non-stick frying pan. When hot, add the falafel balls, pressing down into the pan to make patties. Leave to cook, without turning, for 2-3 mins, then check to make sure they’re brown and crisp. Turn and cook the other side for 2 mins more. Remove from the pan, transfer to the baking tray in the oven and cook for a further 10 mins. Meanwhile, prepare the barley couscous following pack instructions.

    4. For the houmous, put all the ingredients, except the lemon, into a food processor and blitz to form a stiff paste. With the motor running, slowly add the lemon juice and up to 3 tbsp water to get it to the consistency of your choice.

    5. For the tabbouleh, mix the olive oil, lemon juice and some black pepper in a small bowl. In a larger bowl, combine the rest of the tabbouleh ingredients, along with the cooked couscous, and add the dressing. Mix well.

    6. Put aside 4 falafels and 4 tbsp houmous in the fridge for Stuffed Moroccan pittas (see 'goes well with', right). Serve the remaining falafels with the remaining houmous and the tabbouleh.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (8)

    kate941's picture
    1.25

    I also found the falafel too dry and the houmous lacking in flavour - even though I seasoned it well.

    joinkendal's picture
    2.5

    I found houmous on top of the falafel too dry and claggy, I think it would have worked better with tatziki made with no fat yoghurt. The tabbouleh wasn't my favourite thing either very herby (maybe I put too much of each in) so it didn't balance well with only 50g of cous cous.

    rachelturusem's picture
    2.5

    I agree with previous comments, hugely time consuming and I personally didn't rate the falafels that much. The salad was fairly tasty, nice fresh ingredients. Not a recipe I would make again though.

    felicityhm's picture
    5

    Really nice although massively time consuming. More like 30 minutes prep.

    Chuns's picture
    5

    This was really delicious!

    The falafels have a great texture and they are more healthy than normal ones.
    The salad also was so fresh and really good.

    The houmous was a bit bland, but still really nice

    trier99's picture

    Nice recipe. I think I'll spice mine a bit more next time...

    jabel66's picture

    This was so tasty and very filling, we have some tabbouleh left so will save that for lunch tomorrow. I wasn't sure what barley cous cous was so just used normal cous cous which was tasty.

    marychef's picture

    I forgot the flour and the falafels I think were a little dry, but still very nice and remarkably filling.

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…