Divine Egyptian Vegan Feast: Falafel, Tabouleh, & Minty Cucumber Salad
Indulge in a delectable and advanced vegan Egyptian lunch with this Divine Egyptian Vegan Feast: Falafel, Tabouleh, & Minty Cucumber Salad recipe. Offering an unforgettable sensory experience, this exquisite dish is both easy to follow and perfect for a special occasion or gathering. Join us as we explore the rich history and cultural significance of these mouthwatering dishes, while enjoying their vibrant flavors and textures.
Allergens
N/A (but note the use of olive oil)
Ingredients
- For Falafel: 1. 2 cups dried chickpeas, soaked overnight 2. 1 onion, chopped 3. 2 cloves garlic, minced 4. 1/4 cup fresh parsley, chopped 5. 1/4 cup fresh cilantro, chopped 6. 1 teaspoon ground coriander 7. 1 teaspoon ground cumin 8. Salt and pepper to taste 9. 2 tablespoons lemon juice 10. 3 tablespoons olive oil 11. For Tabouleh: a. 1 cup bulgur wheat, uncooked b. 1/4 cup fresh parsley, chopped c. 1/4 cup fresh mint, chopped d. 1/2 cup cherry tomatoes, halved e. 1 cucumber, diced f. 1/4 cup green onions, thinly sliced g. Salt and pepper to taste h. 3 tablespoons lemon juice i. 1/4 cup extra virgin olive oil
- For Minty Cucumber Salad: a. 1 cucumber, thinly sliced b. 1/2 cup fresh mint leaves, chopped c. 1 tablespoon lemon juice d. Salt and pepper to taste
Instructions
- For Falafel:
- Drain and rinse soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, coriander, cumin, salt, pepper, lemon juice, and olive oil. Process until well combined and forms a dough like consistency.
- Form mixture into 1 inch balls and place them on a baking sheet lined with parchment paper. Flatten the falafel patties slightly with the back of a spoon. Chill in the refrigerator for at least 30 minutes.
- In a deep frying pan, heat about 2 inches of oil to 350°F (175°C). Fry falafel until golden brown and crispy, approximately 4 minutes per side. Remove from oil and drain on paper towels. For Tabouleh:
- In a large bowl, combine bulgur wheat and 1 cup of water. Cover and let it sit for about 1 hour or until the bulgur is tender and has absorbed the water. Fluff with a fork.
- Add parsley, mint, cherry tomatoes, cucumber, green onions, salt, pepper, lemon juice, and olive oil to the fluffed bulgur. Mix well and refrigerate until ready to serve. For Minty Cucumber Salad:
- In a small bowl, combine cucumber slices, mint leaves, lemon juice, salt, and pepper. Toss gently to coat the cucumber slices evenly with the dressing. Set aside.
Chef’s Insight
Use dried chickpeas for a more authentic falafel experience. - For extra flavor, add a pinch of sumac or za'atar to the tabouleh.
Notes
For an extra touch, serve with tahini sauce or hummus on the side.