Vegan Lebanese falafel bowl with hummus and tabbouleh

Vegan Lebanese falafel bowl with hummus and tabbouleh: crispy falafel, fresh herby bulgur, tahini and lemon in one aromatic bowl.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 20 min
• Total time: 40 min
• Calories: 520 kcal per serving
• Protein: 20 g
• Fat: 24 g
• Carbs: 54 g

Ingredients

• 1 tin of chickpeas (240g drained weight)
• 1 onion
• 3 cloves of garlic
• 3 tbsp plain flour (or gram flour)
• 100 g bulgur wheat
• 3 tomatoes
• 1 unwaxed lemon
• 4 tbsp olive oil
• 2 tbsp tahini
• 150 g hummus (made with olive oil)
• 1 bunch of fresh parsley
• ½ bunch of fresh coriander
• 1 tsp cumin
• 1 tsp baking powder
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · blender · sieve

1. Pour hot water over the bulgur, leave to swell for 8–10 min, then drain and leave to cool.
2. For the falafel, briefly blend the chickpeas with the onion, garlic, parsley, coriander, cumin, baking powder and flour until you have a crumbly mixture that holds its shape. Form into small balls and press them slightly flat.
3. Fry the falafel in olive oil over a medium heat until golden brown all over. Then lay them briefly on kitchen paper.
4. For the tabbouleh, mix the bulgur with the tomatoes, parsley, lemon juice, olive oil, salt and pepper. For the dressing, stir the tahini with lemon juice and water until smooth.
5. Have the hummus ready or mix it up fresh, so all the components are ready to serve.
6. Put the tabbouleh into bowls, place the falafel and hummus on top and finish with the tahini dressing.

Good to know

A bowl like this wins you over straight away. Warm, fresh and substantial without being heavy. Just right when you fancy lots of flavour and simple ingredients.

Swaps

Bulgur → quinoa (gluten-free, also provides protein). Flour → gram flour (also provides protein and fibre). Parsley → mint (fresher flavour, also contains plant compounds). Hummus → baba ganoush (more variety; the aubergine provides fibre).

Allergens

Contains sesame (tahini, hummus) and gluten (bulgur, flour). For children, season mildly and cook the falafel through well; in pregnancy, use fresh, well-washed herbs and hygienically prepared hummus.

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