Falafel, tahini, and tabbouleh salad
Chef
Lisa Bote
Hospital
UW Health
Prep time
30 minutes
Cook time
15 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
2 1/2 pounds dried chickpeas
10-12 cups water
1 cup onion, chopped fine
10 garlic cloves, mashed
1 1/2 cups cilantro leaves, chopped fine
1 cup green onion, chopped fine
1 1/2 teaspoons cayenne powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3 eggs
3 1/2 tablespoons baking soda
2 1/4 teaspoons kosher salt
1 1/2 teaspoons black pepper
1/4 cup olive oil for cooking
3 cups prepared tahini
1 1/2 teaspoons cayenne pepper
2 1/2 to 3 lemons, juiced
2 1/2 cups uncooked bulgur, cook according to package directions, let cool completely
3/4 cup red wine vinegar
2 1/2 cups fresh parsley, chopped fine
2 1/2 cups fresh cilantro leaves, chopped fine
5 cups tomato, small dice
5 cups cucumber, seeded, small dice
4 lemons, use both the zest and juice
3 tablespoons ground coriander
10-12 cups water
1 cup onion, chopped fine
10 garlic cloves, mashed
1 1/2 cups cilantro leaves, chopped fine
1 cup green onion, chopped fine
1 1/2 teaspoons cayenne powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3 eggs
3 1/2 tablespoons baking soda
2 1/4 teaspoons kosher salt
1 1/2 teaspoons black pepper
1/4 cup olive oil for cooking
3 cups prepared tahini
1 1/2 teaspoons cayenne pepper
2 1/2 to 3 lemons, juiced
2 1/2 cups uncooked bulgur, cook according to package directions, let cool completely
3/4 cup red wine vinegar
2 1/2 cups fresh parsley, chopped fine
2 1/2 cups fresh cilantro leaves, chopped fine
5 cups tomato, small dice
5 cups cucumber, seeded, small dice
4 lemons, use both the zest and juice
3 tablespoons ground coriander
preparation
Instructions
1. Put chickpeas in an 8 quart or larger container and cover with 10 to 12 cups of cold water. This should be enough to cover the top of the chickpeas by 3 to 4 inches. Cover with plastic wrap and let chickpeas soak overnight.
2. In the morning, rinse and drain chickpeas thoroughly in a colander. Put all ingredients except the oil into a food processor and blend until a rough, coarse meal forms. Scrape down the sides with a rubber scraper and process until all ingredients are incorporated. The mixture should hold together but not look like the consistency of hummus. If you have a small food processor, you can divide the ingredients and process the mixture in smaller batches.
3. Pour the mixture into a 10 quart bowl, cover with plastic wrap, and let chill for 2 to 3 hours.
4. Pour the oil into a 10" to 12” sauté pan and place it over medium heat until the oil starts to shimmer when the pan is swirled. This is not deep frying, rather pan frying. Wet your hands lightly with cold water. Start forming the falafel mixture into golf ball-sized balls, flatten them slightly and set them aside on a plate. You can use a small scooper to keep the size consistent.
5. Start forming the falafel mixture with wet hands into golf ball-sized balls, flatten them slightly and set them aside on a plate. You can use a small scooper to keep the size consistent. Test the oil by gently putting one ball into the oil. It should take 2 to 3 minutes per side to brown. If it browns faster than that, turn the oil down and start again. Cook the falafels in batches until they are golden brown on both sides, use tongs to gently turn them over. Remove them from the sauté pan with a slotted spoon and set on a paper towel-covered plate to drain off extra oil.
6. Falafels can be baked instead of fried. To do this, preheat the oven to 450°F. Spray a 13”x9” pan with sides with non-stick spray, place falafel on the pan with ½” on each side and give them a light spray with the non-stick spray. Bake for 10-12 minutes, gently turn them over with a heat-safe spatula and bake for another 10 to 12 minutes until golden brown.
7. In a 4 quart bowl, mix 3 cups of prepared tahini, 1 ½ teaspoons cayenne pepper and the juice of 2 ½ to 3 lemons together with a whisk. Cover with plastic wrap and refrigerate until ready to enjoy.
8. While the falafel mix is chilling, use a small whisk to combine the red wine vinegar and olive oil in a 4 quart mixing bowl. Set aside.
9. Assemble all tabbouleh ingredients in a 10 to 12 quart bowl, pour the vinegar and oil mixture over the tabbouleh and gently mix with a spoon. Cover the container with an airtight lid and place in the refrigerator until ready to serve.
To plate
Use a spoon to put equal portions of tabbouleh salad in the middle of each 10” to 12” dinner plate. Use tongs to place 3 falafel on top of the tabbouleh and use a spoon to drizzle each plate with equal portions of the tahini sauce. Plate accompaniments include feta cheese, Kalamata olives, pita, and or lemon wedges. An alternate serving suggestion is to serve the falafel, tahini, and tabbouleh salad inside of or on top of warmed-up pita bread or on butter lettuce leaves.
2. In the morning, rinse and drain chickpeas thoroughly in a colander. Put all ingredients except the oil into a food processor and blend until a rough, coarse meal forms. Scrape down the sides with a rubber scraper and process until all ingredients are incorporated. The mixture should hold together but not look like the consistency of hummus. If you have a small food processor, you can divide the ingredients and process the mixture in smaller batches.
3. Pour the mixture into a 10 quart bowl, cover with plastic wrap, and let chill for 2 to 3 hours.
4. Pour the oil into a 10" to 12” sauté pan and place it over medium heat until the oil starts to shimmer when the pan is swirled. This is not deep frying, rather pan frying. Wet your hands lightly with cold water. Start forming the falafel mixture into golf ball-sized balls, flatten them slightly and set them aside on a plate. You can use a small scooper to keep the size consistent.
5. Start forming the falafel mixture with wet hands into golf ball-sized balls, flatten them slightly and set them aside on a plate. You can use a small scooper to keep the size consistent. Test the oil by gently putting one ball into the oil. It should take 2 to 3 minutes per side to brown. If it browns faster than that, turn the oil down and start again. Cook the falafels in batches until they are golden brown on both sides, use tongs to gently turn them over. Remove them from the sauté pan with a slotted spoon and set on a paper towel-covered plate to drain off extra oil.
6. Falafels can be baked instead of fried. To do this, preheat the oven to 450°F. Spray a 13”x9” pan with sides with non-stick spray, place falafel on the pan with ½” on each side and give them a light spray with the non-stick spray. Bake for 10-12 minutes, gently turn them over with a heat-safe spatula and bake for another 10 to 12 minutes until golden brown.
7. In a 4 quart bowl, mix 3 cups of prepared tahini, 1 ½ teaspoons cayenne pepper and the juice of 2 ½ to 3 lemons together with a whisk. Cover with plastic wrap and refrigerate until ready to enjoy.
8. While the falafel mix is chilling, use a small whisk to combine the red wine vinegar and olive oil in a 4 quart mixing bowl. Set aside.
9. Assemble all tabbouleh ingredients in a 10 to 12 quart bowl, pour the vinegar and oil mixture over the tabbouleh and gently mix with a spoon. Cover the container with an airtight lid and place in the refrigerator until ready to serve.
To plate
Use a spoon to put equal portions of tabbouleh salad in the middle of each 10” to 12” dinner plate. Use tongs to place 3 falafel on top of the tabbouleh and use a spoon to drizzle each plate with equal portions of the tahini sauce. Plate accompaniments include feta cheese, Kalamata olives, pita, and or lemon wedges. An alternate serving suggestion is to serve the falafel, tahini, and tabbouleh salad inside of or on top of warmed-up pita bread or on butter lettuce leaves.
