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Falafel with Tabouleh, Hummus and Baba Ganoush

Falafel with Tabouleh, Hummus and Baba Ganoush

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Course: Main
Servings: 4 -6
Author: Julia Frey of Vikalinka

Ingredients

For the falafel

  • 1.5 cups/250g dried chickpeas soaked in water
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp baharat spice optional
  • 1 tsp salt
  • 4 spring onions chopped
  • 4 garlic cloves
  • 2 oz/50g cilantro
  • 1 oz/ 25g parsley
  • 1/2 tsp baking powder
  • 2 tbsp olive oil

For the tabouleh

  • 2 cups bulgur cooked
  • 3 to matoes medium, diced
  • 2 cucumber medium, diced
  • 1 red onion diced
  • 4 green onions sliced
  • 2 tsp dried mint
  • 1 cup/50g parsley chopped
  • salt
  • 2 lemons juice of
  • 3-4 tbsp olive oil

For the baba ganoush

  • 2 eggplants/aubergines medium
  • 1 garlic clove
  • 1 tbsp tahini
  • 1 lemon juice of
  • 1-2 tbsp olive oil
  • salt
  • 1 tsp smoked paprika

For the hummus

  • 2 cups chick peas cans
  • 3 tsp cumin
  • 2 cloves garlic
  • ¼ cup water
  • ½ tsp salt
  • 1 lemon juice of
  • ¼ cup- tahini
  • ¼ cup-extra virgin olive oil

For the tahini dressing

  • 1 tbsp tahini
  • 1 lemon juice of
  • 2 tbsp olive oil
  • 2 tbsp cold water
  • salt to taste
  • 1 blood orange optional
  • micro herbs like salad cress optional

Instructions

For the falafel

  • Soak dried chickpeas overnight, they should swell and look the same as canned ones but still quite hard.
  • In a food processor combine all falafel ingredients and process until you have a paste. Roll falafel into small balls, approximately 2 inches in diameter, then flatten them slightly with your hand.
  • Heat 2-3 tablespoons of olive oil and fry falafel until crispy all around for approximately 3 minutes on each side. Set aside.

For the tabouleh

  • Cook bulgur according to package instructions and set aside to cool.
  • Once bulgur is cooled combine with all vegetables, herbs and dress with lemon juice, olive oil and salt to taste.

For the baba ganoush

  • Set your oven to a broil/grill mode on a highest temperature and set an oven rack approximately 6" away from the top element. Place two eggplants on an aluminium lined shallow baking tray and cook for 15 minutes until the outside is charred and smoky and the inside collapses and turns into a mush.
  • Cool until safe to handle and remove the burned skin.
  • In a food processor or a blender combine eggplant flesh, sliced garlic, tahini, lemon juice, smoked paprika and run until smooth and creamy, then open the shoot and add olive oil with the motor still running until baba ganoush is desired consistency. Add salt to taste.

For the hummus

  • Add all ingredients to the food processor and process until smooth

For the tahini dressing

  • In a jam jar combine all ingredients except for water, put a lid on and shake very hard until you have a homogenised dressing, add water 1 tbsp at a time until you have a desired consistency.