John Myers
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Falafel Mezeh with Tabbouleh
The perfect falafel mezeh with tabbouleh recipe with a picture and simple step-by-step instructions.
Taboubleh:
- 500 g Dried chickpeas
- 1 bunch Parsley
- 1 Pc. Onions
- 2 Pc. Garlic cloves
- 2 tbsp Ground cumin
- 1 tbsp Pimento
- 1 tbsp Salt
- 50 ml Water
- 1 l Frying oil
- 1 tsp Baking soda
- 3 bunch Parsley
- 2 Pc. Spring onions
- 150 g Wheat meal
- 3 Pc. Beefsteak tomatoes big
- Mint
- 1 tbsp Salt
- Olive oil
- 1 Pc. Lemons
Falafel:
- The dried chickpeas must be soaked in water for at least 12 hours before processing.
- After the 12 hours, drain the chickpeas and put them in the blender together with the onion, garlic, parsley and water and mix very finely for about 5-10 minutes.
- If the mass is too dry, a little more water should be added. Then add the cumin, allspice and salt, stir and let rest. Add the baking soda 30 minutes before frying and stir well.
- Shape the falafel mixture into balls and fry them in the hot fat. Once the falafel are golden brown, they can be removed. You then need to drain well.
Tabouleh:
- For the tabouleh, wash, dry and finely chop the parsley. Leave out the stalks. Cut the tomatoes into small cubes and add.
- Cut the spring onions into small rings and also add to the parsley and tomatoes.
- Let the wheat meal soak in lukewarm water. Then pour off the water, squeeze out the crushed wheat with your hands and add to the remaining ingredients.
- Finally, chop the fresh mint and add it, mix the lemon juice with salt and olive oil and fold it into the tabbouleh.
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