Falafel, Hummus & Tabouleh

Ingredients

For the Falafel

1 can (15 oz) chickpeas, drained

1/2 onion, chopped

3 cloves garlic

1/4 cup fresh parsley

1/4 cup fresh cilantro

1 tsp cumin

1 tsp coriander

1/4 tsp cayenne

2 tbsp flour

Salt and pepper

Oil for frying

For the Hummus

1 can (15 oz) chickpeas, drained (reserve liquid)

1/4 cup tahini

2 cloves garlic

3 tbsp lemon juice

2 tbsp olive oil

Salt to taste

For the Tabouleh

1/2 cup bulgur wheat

2 cups fresh parsley, chopped

1/2 cup fresh mint, chopped

2 tomatoes, diced

1/4 cup lemon juice

1/4 cup olive oil

Salt and pepper

Preparation

Falafel: Add all falafel ingredients to a food processor and pulse until combined but still slightly chunky. Form into small balls or patties and refrigerate for 30 minutes. Heat oil in a skillet and fry falafel for 3-4 minutes per side until golden brown.

Hummus: Blend all hummus ingredients until smooth, adding reserved chickpea liquid as needed for consistency.

Tabouleh: Soak bulgur in hot water for 20 minutes, then drain. Mix all tabouleh ingredients together and let sit for 30 minutes before serving.