Falafel with tabouleh and tzatziki sauce


I’ve made falafel a few times now, and it’s really a very yummy and nutritious food especially for vegetarians, that might miss the protein intake. I’ve experienced this myself many times when eating mainly fruits and vegetables for a few days, that’s when I start craving for proteins and my first choices are beans, peas and cereals. I love chickpeas and this is why I try to use it as much as possible. This time I choose to make falafel together with tabouleh and a tzatziki salad and it was simply delicious.

For Falafel you need:
• 2 chickpeas cans or 2 cups(400g) of dried then cooked chickpeas
• 2-3 green onions
• 2 garlic cloves
• a bunch of parsley
• 1-2 tsp salt
• 2 tsp baking powder
• 2 tbs whole grain flour
• freshly grated pepper

For Tabouleh you need:
– 1/2 cup bulgur
– 2 big bunches of parsley
– a few mint leaves
– 2 tomatoes(but I recommend the corresponding quantity of cherry tomatoes for this time of the year, because these have a better taste at least in my country)
– 1 medium cucumber
– 4 green onions(or 2 green onions and 2 green garlic)
– 2 tbs olive oil
– 2 tbs lemon juice

For the tzatziki sauce(it’s not really the original one, but it’s similar):
Greek yoghurt(I used thick skimmed yoghurt)
– a small cucumber
– salt
– freshly grated pepper
– salt
– 1-2 tbs olive oil
– 1-2 garlic cloves

First I make the composition for the falafel because you have to leave it in the fridge for at least 2 hours. So I boil the chickpeas(previously moistened a day before) or use the canned ones directly. Mix in a blender all the ingredients for falafel mentioned above. Set to the fridge for at last 2h, as I said. After this time make the balls(mines are flat, I make them like this so they cook easier) from the mixture. Fry 6 balls in only 1 tbs olive oil, don’t take into consideration the image below, that was my first attempt to make them, with more oil then needed, but these balls absorb very much oil, so I’ve made the rest with just a very small amount and it was way better this way.


For the Tabouleh you have to boil 1 cup(aprox 250ml) water then pour it over bulgur. Let it hydrate for about 20 minutes. Meanwhile cut all the veggies in small pieces, mix with the olive oil, lemon juice, salt, pepper and the moistened bulgur.




For tzatziki sauce, grate the cucumber and chop the garlic then add them over the yoghurt together with the olive oil, salt and pepper.

Surely one of the best chickpeas recipes I’ve made so far!