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Vegetarian, Maghreb and Middle East

Falafel, hummus and tabbouleh platter

This falafel, hummus and tabbouleh platter feeds 4 people in 55 minutes, at medium difficulty, for €2.20 per person. The key to success is soaking dried chickpeas overnight without ever cooking them, which gives falafel that stay firm and crisp instead of crumbling in the hot oil.

Golden herb falafel with hummus and tabbouleh, a full Lebanese platter that takes the whole table on a trip.

Falafel, hummus and tabbouleh platter
Total time
55 min
Difficulty
Medium
Cost per person
€2.20
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

The falafel come out of the hot oil deeply golden outside, green and tender inside thanks to parsley, cilantro and cumin blended into the raw chickpeas. Alongside, the hummus brings smooth richness and the tabbouleh adds a bright, lemony freshness, with far more parsley than bulgur, just like it's made in Lebanon. Three textures, three temperatures, one plate.

This is the kind of dinner where everyone digs into the same dishes, kids included, stuffing their own pitas as they go. It takes a bit of planning the night before for the chickpeas to soak, but it works just as well for a weeknight meal prepped ahead as for a Sunday when friends come over.

The ingredients

4 people

Pantry

  • Dried chickpeasoften in the pantry 300 g
  • Cuminoften in the pantry 2 tsp
  • Baking powderoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 50 cl
  • Fine bulguroften in the pantry 100 g
  • Tahini 3 tbsp
  • Canned chickpeasoften in the pantry 1 can
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Parsley 2 bunch
  • Cilantro 1 bunch
  • Onion 1
  • Garlic 3 cloves
  • Tomatoes 3
  • Lemon 2
  • Mint 1 bunch

Bakery

  • Pita bread 4

Allergens Gluten, Sesame

The step by step recipe

  1. Soak the dried chickpeas in cold water overnight, then drain them.

    Use three times their volume in water, they swell a lot.

  2. Pulse them coarsely with the onion, garlic, herbs, cumin, baking powder, salt and pepper, then let the mixture rest. 20 min

    The mixture should stay coarse, not smooth like a puree.

  3. Make the hummus by blending the canned chickpeas with the tahini, lemon, garlic and a bit of oil.

    Add ice water while blending, the hummus turns very smooth.

  4. Make the tabbouleh with the hydrated bulgur, tomatoes, parsley, mint, lemon and oil.

    Lots of parsley, little bulgur, that's how it's done in Lebanon.

  5. Shape into balls, fry them in hot oil, drain, then serve with the pitas. 10 min

    The oil is ready when a pinch of the mixture sizzles and rises right away.

Our tips to get it right

  • Drain the soaked dried chickpeas very well before blending, too much moisture makes the falafel burst apart in the fryer.
  • Shape the balls right before frying rather than too far ahead, the coarse mixture doesn't hold as well if it sits too long.
  • Fry in small batches so the oil stays hot, otherwise the falafel soak up too much oil and turn soft.

The variations

  • Bake the falafel at 400°F (200°C) for 20 minutes, flipping halfway, instead of frying, for a version with less hands-on cooking.
  • Stir a spoonful of harissa into the hummus for a spicier twist on the classic.
  • For kids, serve the falafel plain, keep raw garlic out of their hummus, and cut the pitas into small dippable pieces.

What to serve it with

  • Warm pita bread
  • Fresh vegetable sticks
  • Mint tea

Storage

Raw or cooked falafel freeze well for up to 2 months, reheat in the oven to keep them crisp. Hummus and tabbouleh keep for 2 to 3 days in the fridge in a sealed container, best taken out a bit before serving.

Questions about this dish

Can you use canned chickpeas for the falafel?

No, canned chickpeas are too soft and too wet, the mixture won't hold together when fried. Only dried chickpeas soaked overnight give you firm falafel.

Can you make the falafel mixture ahead of time?

Yes, you can blend the mixture the day before and keep it in the fridge in a sealed container. Shape the balls just before frying so they keep their shape.

How do you keep falafel from falling apart while cooking?

Always use dried chickpeas that are soaked but never cooked, that's the key step in this recipe. Keep the mixture coarse rather than smooth, it holds together better that way.

Can you substitute the tahini in the hummus?

Tahini gives hummus its signature flavor, but you can swap in almond butter or ground toasted sesame if you don't have any. The result will taste a little less traditional but still turns out creamy.

How long does it take to make falafel, hummus and tabbouleh?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in falafel, hummus and tabbouleh?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does falafel, hummus and tabbouleh cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, sesame. Always check the labels of the products you buy.

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