Introduction
Falafel with hummus and tabouleh is a classic Middle Eastern dish that’s not only satisfying but also packed with plant-based nutrition. This vegan recipe features crispy falafels, creamy hummus, and a refreshing tabouleh salad. Whether you're hosting a dinner party or preparing a wholesome meal, this dish is a perfect crowd-pleaser. Love salads? Try our Quinoa Salad with Roasted Vegetables for another nutritious side option.
Ingredients
For the Falafel
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking soda
- ½ tsp salt
- 2–3 tbsp flour (or chickpea flour for gluten-free)
- Oil for frying
For the Hummus
- 1½ cups cooked chickpeas
- 3 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove
- ½ tsp cumin
- Salt to taste
- Water as needed for consistency
For the Tabouleh
- ½ cup bulgur wheat
- 1 cup fresh parsley, finely chopped
- ½ cup fresh mint, finely chopped
- 2 tomatoes, finely diced
- 1 small cucumber, finely diced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt to taste
Instructions
Step 1: Prepare the Falafel
Soak and Blend
- Soak Chickpeas: Soak the dried chickpeas in water overnight. Drain and rinse them before use.
- Blend the Ingredients: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and baking soda. Blend until a coarse mixture forms. Avoid over-blending.
For another legume-based recipe, try our Easy Chickpea Curry, which pairs beautifully with flatbreads.
Shape and Cook
- Form the Falafels: Use your hands to form small patties or balls. If the mixture is too wet, add a little flour.
- Fry: Heat oil in a deep pan. Fry the falafels in batches until golden brown. Alternatively, bake them at 200°C (400°F) for 25–30 minutes, flipping halfway.
Step 2: Make the Hummus
H2: Blend to Perfection
- Combine Ingredients: In a food processor, add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth.
- Adjust Consistency: Add water, one tablespoon at a time, until you reach your desired consistency.
Want to experiment with sauces? Check out this creamy Vegan Cheese Sauce recipe to add a cheesy twist.
Step 3: Prepare the Tabouleh
H2: Assemble the Salad
- Cook the Bulgur: Soak bulgur in boiling water for 15 minutes. Drain any excess water.
- Mix the Ingredients: Combine parsley, mint, tomatoes, cucumber, and bulgur in a large bowl.
- Season: Drizzle with olive oil and lemon juice. Add salt to taste.
For an in-depth guide on bulgur’s nutritional benefits, visit Medical News Today.
Serving Suggestions
- Serve the falafels on a platter with hummus, tabouleh, and warm pita bread.
- For a complete vegan dinner idea, pair this dish with our Lentil and Sweet Potato Shepherd’s Pie or a comforting Vegan Pumpkin Soup.
FAQs
1. Can I use canned chickpeas for falafel?
Canned chickpeas are not recommended as they are too soft. Use dried chickpeas soaked overnight for the best texture.
2. Is falafel gluten-free?
Traditional falafel includes flour, but you can substitute it with chickpea flour for a gluten-free version.
3. How do I store leftover falafel?
Store cooked falafel in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
4. Can I make tabouleh without bulgur?
Yes! Replace bulgur with quinoa or cauliflower rice for a gluten-free alternative.
5. What other sauces go well with falafel?
Tahini sauce, garlic aioli, or spicy harissa make excellent pairings.
Related Recipes
- Vegan Chocolate Avocado Mousse
- Zucchini Noodles with Pesto
- Creamy Vegan Tomato Pasta
- Vegan Mushroom Stroganoff
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