Falafel and tabbouleh are a classic Middle Eastern pairing—crispy, herb-flecked chickpea fritters served alongside a bright, lemony bulgur salad with parsley and mint. The contrast of textures and flavors makes this a satisfying, plant-based meal that works as a main dish or a mezze spread. This recipe gives you both components from scratch, with clear steps for achieving fluffy falafel and a properly balanced tabbouleh.
Ingredients
- For the falafel:
- 1 cup (200 g) dried chickpeas, soaked overnight (do not use canned)
- 1/2 cup (60 g) chopped onion
- 1/4 cup (15 g) fresh parsley leaves
- 1/4 cup (15 g) fresh cilantro leaves
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (16 g) all-purpose flour (or chickpea flour for gluten-free)
- Vegetable oil for frying (about 2 cups / 500 ml)
- For the tabbouleh:
- 1/2 cup (90 g) fine bulgur wheat
- 1 cup (240 ml) boiling water
- 1 cup (160 g) finely chopped tomatoes (about 2 medium)
- 1 cup (60 g) finely chopped fresh parsley (about 1 large bunch)
- 1/4 cup (15 g) finely chopped fresh mint
- 3 green onions, thinly sliced
- 3 tbsp (45 ml) fresh lemon juice
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with water by 2 inches (5 cm). Soak for at least 8 hours or overnight. Drain well and pat dry with a clean towel.
- Make the falafel mixture: In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is coarsely ground—like fine sand, not a paste. You may need to scrape down the sides. Transfer to a bowl, stir in the flour, cover, and refrigerate for 30 minutes. This helps the mixture hold together.
- Prepare the tabbouleh: Place the bulgur in a medium bowl and pour the boiling water over it. Cover and let stand for 15 minutes, until the water is absorbed and the bulgur is tender. Fluff with a fork and let cool to room temperature.
- Finish the tabbouleh: Add the tomatoes, parsley, mint, green onions, lemon juice, olive oil, salt, and pepper to the bulgur. Toss well. Taste and adjust seasoning. Set aside.
- Shape the falafel: Remove the falafel mixture from the fridge. Using wet hands, form into 1.5-inch (4 cm) balls or patties, about 2 tablespoons each. You should get 12–14.
- Heat the oil: In a deep, heavy pot, heat the oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- Fry the falafel: Carefully lower a few falafel into the hot oil, without crowding. Fry for 3–4 minutes, turning occasionally, until deep golden brown and cooked through. Drain on paper towels. Repeat with the remaining falafel.
- Serve: Serve the falafel hot with the tabbouleh on the side, along with pita, hummus, and tahini sauce if desired.
Tips
- Use dried chickpeas, not canned: Canned chickpeas are too wet and will make the falafel fall apart. Soaked dried chickpeas are essential for the right texture.
- Don’t over-process: The falafel mixture should be coarse, not smooth. Over-processing makes it pasty and dense.
- Chill the mixture: The 30-minute chill helps the falafel hold together during frying. If you’re short on time, you can skip it, but the falafel may be more fragile.
- For a gluten-free version: Use chickpea flour instead of all-purpose flour. The texture will be slightly denser but still delicious.
Serving Suggestions
Serve the falafel and tabbouleh with warm pita bread, a dollop of hummus, and a drizzle of tahini sauce. Add pickled vegetables or a simple cucumber-yogurt sauce for extra freshness. This also works well as a mezze spread with other small plates like baba ganoush or stuffed grape leaves.
Variations
- Baked falafel: Instead of frying, bake the falafel at 400°F (200°C) for 20–25 minutes, flipping halfway, until crisp. They won’t be as golden but are lower in fat.
- Herb-heavy tabbouleh: Traditional tabbouleh has more parsley than bulgur. Increase the parsley to 1.5 cups (90 g) and reduce the bulgur to 1/3 cup (60 g) for a greener version.
- Add spices: For a spicier falafel, add 1/2 teaspoon of cayenne or a chopped chili pepper to the mixture.
- Quinoa tabbouleh: Substitute cooked quinoa for the bulgur to make it gluten-free. Use 1.5 cups (240 g) cooked quinoa.
Storage and Reheating
Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Tabbouleh also keeps for 2–3 days refrigerated, but the tomatoes may release liquid; stir before serving. To reheat falafel, place them on a baking sheet and warm in a 375°F (190°C) oven for 10 minutes, or in an air fryer at 350°F (175°C) for 5 minutes. Avoid microwaving, as it makes them soggy. Tabbouleh is best served cold or at room temperature; no reheating needed.
Frequently Asked Questions
Can I use canned chickpeas for falafel? No, canned chickpeas are too moist and will cause the falafel to fall apart during frying. Use dried chickpeas that have been soaked overnight.
Why did my falafel fall apart in the oil? This usually happens if the mixture is too wet or not processed enough. Make sure to drain the soaked chickpeas well and pulse until the mixture holds together when pressed. Chilling the mixture also helps.
Can I make the falafel mixture ahead of time? Yes, you can prepare the falafel mixture and keep it refrigerated for up to 24 hours before shaping and frying. You may need to add a little more flour if it becomes too wet.
Is tabbouleh gluten-free? Traditional tabbouleh uses bulgur, which contains gluten. For a gluten-free version, use quinoa or omit the bulgur entirely and add more herbs and vegetables.
Can I freeze falafel? Yes, freeze uncooked falafel on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to the cooking time. Cooked falafel can also be frozen for up to 1 month.
What can I use instead of fresh parsley in tabbouleh? Fresh parsley is essential for the classic flavor, but if you’re in a pinch, you can substitute with a mix of fresh cilantro and mint. The taste will differ but will still be fresh and herbaceous.
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