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Tabbouleh and Falafel Bowls

Prep Time 15 minutes
Cook Time 25 minutes
Arbeitszeit 40 minutes
Servings 3

Ingredients

Tabbouleh

  • 1 cup couscous
  • 2 cups vegetable broth
  • 1 large handful fresh parsley, finely chopped
  • 1 handful fresh mint, finely chopped
  • 4 spring onions, finely sliced
  • ½ red or yellow pepper, chopped
  • ½ cucumber, chopped
  • 200 g cherry tomatoes, chopped
  • Juice of 1 lemon
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Falafel

  • 1 can (240g) chickpeas, drained and rinsed
  • 1 large handful fresh parsley, chopped
  • 1 large handful fresh cilantro, chopped
  • 1 clove of garlic
  • 1 teaspoon cumin
  • ½-1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1-2 tablespoons flour

To serve

  • 1 handful olives
  • hummus

Instructions

  1. Preheat oven to 180 degrees Celcius.
  2. Cook couscous in vegetable broth according to package instructions. Let it cool down a bit.
  3. To make the falafel, process all the ingredients in a food processor or blender. Add flour as needed to achieve a sticky dough. Form small balls (12-16), place them on a baking sheet lined with baking paper and bake them in the oven for 20 minutes.
  4. In a bowl, combine cooled-down couscous and all the other Tabbouleh ingredients. Add salt and pepper to taste.
  5. To serve, assemble Tabbouleh in bowls and top with falafel balls, a dollop of hummus and olives.