via adeline + lumiere
Falafels
1 1/2 cups cooked chickpeas
1 small onion, chopped
3 cloves garlic
1 tbsp fresh cilantro
1 tbsp fresh parsley
2 tsp ground cumin
1 tsp ground coriander
1/4 cup chopped almonds
1/2 tsp each salt and pepper
1/2 tsp baking soda
1 tablespoon olive oil
Add all ingredients into a food processor and pulse until smooth and thoroughly combined. Put the mixture on some plastic wrap and wrap tightly. Refrigerate for a few hours.
Preheat the oven to 200ºC. Take tablespoons-full of the mixture and place on a hot, well oiled oven tray. Gently squash each chunk into a patty shape.
Bake for about 15 minutes or until well browned, flip and cook for another 10 minutes. Serve hot.
Tabouli
20 cherry tomatoes
1 cup bulgur wheat
1 large bunch of parsley
1 cucumber
2 green onions
10 pitted kalamata olives
1 red pepper
juice of one lemon
2 tsp salt
1 crushed garlic clove
good couple of drizzles of olive oil
Place the wheat into a bowl and cover with boiling water. Let sit for 15 minutes.
Meanwhile, chop and dice the tomatoes, red pepper, green onions, cucumber and parsley into a large bowl.
Drain the excess liquid from the wheat and add it to the rest of the salad. Mix well. Squeeze the lemon, drizzle the olive oil and crush the garlic over the top of the salad and toss well.
Fancy Sauce
1/2 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey
Combine all ingredients into a small bowl.
To prepare: Take some tabouli, top with falafels, and top the falafels with the fancy sauce. Yum.