How To Make Falafel Tabbouleh with Lemon Yogurt
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup chickpeas, soaked and cooked
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp baking powder
- Salt, to taste
- Pepper, to taste
- Cooking oil, for frying
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- Juice of 1 lemon
- 1/4 cup olive oil
- Salt, to taste
- Pepper, to taste
- 1 cup Greek yogurt
- Juice of 1/2 lemon
- Zest of 1 lemon
- Salt, to taste
- Pepper, to taste
Instructions
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In a food processor, combine chickpeas, cilantro, parsley, garlic, onion, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined and a coarse mixture forms.
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Shape the mixture into small falafel balls and place on a baking sheet lined with parchment paper.
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Heat cooking oil in a frying pan over medium heat. Fry the falafels until golden brown and crispy on all sides. Remove and drain on a paper towel-lined plate.
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In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and mint leaves. Drizzle with lemon juice and olive oil. Season with salt and pepper. Toss to combine.
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In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, salt, and pepper.
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Serve the falafels on a bed of tabbouleh salad. Drizzle with lemon yogurt dressing.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 5mg
- Sodium : 400mg
- Total Carbohydrates : 39g
- Dietary Fiber : 8g
- Sugar : 5g
- Protein : 11g
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