Falafel tabbouleh with lemon yogurt
This middle eastern dish is a great favorite is all across the globe. Falafel itself is served as a snack and sold on the streets in the Middle East and in pita bread with lettuce, tomatoes and tahini as a main course.
Preparation time: 15minutes
Cooking Time: 45 minutes
1 cup dried chickpeas
2 cloves of garlic
3tbsp fresh parsley, chopped
Salt pepper to taste
Oil for deep frying
2 large lemons, 1 zested, juice of both
3 tbsp olive oil
1 bunch spring onions finely sliced
1 cucmber halved and sliced
1small bunch mint, leaves roughly chopped
1large bunch parsley, leaves roughly chopped
150 ml yogurt
325ml boiling water
Soak the chickpeas in plenty of water overnite. Drain the chickpeas and boil with water and a little salt till tender- about 50 minutes to an hour (Pressure cook for 20 minutes to save time!).
Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, coriander, cumin, salt and pepper to taste and mash well together to get a thick paste.
Form the mixture into small balls about the size of a ping pong ball.
Heat oil in a pan. There should be at least 2” oil in the pan. Fry the balls in hot oil till golden brown( 5-7 minutes).
Boil the water in the kettle. Tip the couscous into a large bowl, pour over 325 ml boiling water, cover, then leave to stand for 5 minutes until all of the water is absorbed.
Fluff up the couscous with a fork, then stir through the lemon zest, juice from 1 ½ lemons, olive oil, spring onions, cucumber, mint and three quarters of the parsley with plenty oif seasoning. Tip onto a large platter.
Mix the remaining lemon juice and parsley into the yogurt, then spoon into a small bowl. Scatter the hot falafel over the couscous salad, then serve the yogurt sauce alongside.