Description
Crispy spinach falafels paired with bright, lemony tabbouleh made with fresh parsley, tomatoes, and bulgur. This vibrant plant-based dish is packed with herbs, warm spices, and refreshing textures that make every bite satisfying and balanced.
Ingredients
Scale
- 1 cup dried chickpeas, soaked overnight and drained
- 1 packed cup fresh spinach, finely chopped
- 1 cup fresh parsley, finely chopped and divided
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 2 tablespoons all purpose flour
- 3 tablespoons olive oil
- 1/2 cup dry bulgur, soaked in hot water for 15 minutes and drained
- 2 medium tomatoes, finely diced
- 3 tablespoons fresh lemon juice
Instructions
- Heat a large skillet over medium heat and add olive oil.
- In a food processor, combine soaked chickpeas, spinach, half of the parsley, garlic, cumin, coriander, salt, and black pepper. Pulse until finely chopped but not smooth. Transfer to a bowl and mix in baking powder and flour.
- Ensure the oil is hot but not smoking.
- Shape the mixture into small balls or patties, about 2 tablespoons each. In a separate bowl, combine soaked bulgur, remaining parsley, diced tomatoes, and lemon juice. Toss well and season with a pinch of salt.
- Cook falafels in the skillet for 3 to 4 minutes per side until golden brown and crisp. Work in batches to avoid overcrowding.
- Transfer cooked falafels to a plate lined with paper towel. Adjust seasoning in the tabbouleh if needed.
- Serve warm with tabbouleh and an extra squeeze of lemon if desired.
Notes
- For best texture, use dried chickpeas instead of canned.
- Chill the falafel mixture for 30 minutes if it feels too soft before shaping.
- Tabbouleh tastes even better after resting for an hour in the refrigerator.
- Reheat falafels in a skillet to restore crispness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: spinach falafels and tabbouleh, homemade falafel, herb tabbouleh salad, vegetarian middle eastern recipe, chickpea falafel