Falafel with Tabbouleh and Grilled Vegetables

Cucumbers are still in season, and that makes me think of Tzatziki Sauce. And tzatziki sauce makes me think of the Middle Eastern street food.  Let’s make falafel today! It’s like having fried chicken, only better! What a great meal to share with dinner guests! It took me some time to get falafel right. America’s Test Kitchen was a big help with their suggestions on minimizing use of the food processor, and how to use flour in this recipe. (See “What I’ve Learned From This Recipe.”)
You will need to have soaked 2 C. dry chickpeas (garbanzo beans) overnight to make this meal today. (Canned beans don’t work here…too much moisture.)
Grocery List: Falafel with Tabbouleh and Grilled Vegetables
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Falafel with Tabbouleh

Produce

garlic 

1 yellow onion

 

1 bunch green onions 

fresh mint leaves

2 bunches parsley

fresh dill

3 medium cucumbers 

2 red bell peppers 

2 green bell peppers 

2 large zucchinis 

3 large carrots 

2 large tomatoes

5 lemons

Canned/Dried Foods

2 C. dried chickpeas

1 C. bulgur wheat

one 15 oz. can garbanzo beans (if making hommus)

canola oil (if needed)

good olive oil (if needed)

flour and baking powder (if needed)

ground cumin (if needed)

ground coriander (if needed)

Asian garlic pepper sauce (if needed)

Tahini (if needed)

Chilled Foods/Dairy

plain, nonfat yogurt

Additional Items

WW Pita bread

Nutritional Value: Falafel with Tabbouleh and Grilled Vegetables

Falafel, Tabouleh and Grilled Vegetables

Nutritional Analysis

Per Serving

Calories: 770

Protein: 30 g

Carbohydrates: 107 g

Total Fat: 29.5 g

(Saturated Fat: 4 g

Dietary Fiber: 23 g

Cholesterol: 0 mg

Sodium: 350 mg

% calories from fat: 35%

Serving Size:

Four falafel, 1-1/2 C. grilled veggies, 1 C tabouleh and 2 T. Tzatziki and Tahini.