Ingredients:

For the falafel:
– 2 cups dried chickpeas, soaked overnight
– 1 small onion, roughly chopped
– 4 garlic cloves
– 1 cup fresh cilantro leaves
– 1 cup fresh parsley leaves
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon baking powder
– 1 teaspoon salt (adjust to taste)
– Vegetable oil, for frying

For the hummus:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons olive oil
– 2 garlic cloves, minced
– 1/2 teaspoon ground cumin
– Salt, to taste
– Water (as needed for desired consistency)

For the tabouleh:
– 1/2 cup bulgur wheat
– 1 cup boiling water
– 3 tablespoons freshly squeezed lemon juice
– 2 tablespoons extra virgin olive oil
– 1 cup finely chopped parsley
– 1/2 cup finely chopped tomatoes
– 1/4 cup finely chopped red onion
– Salt and pepper, to taste

Instructions:

1. Starting with the falafel:
– Drain and rinse the soaked chickpeas. Pat them dry thoroughly using a kitchen towel or paper towels. This step is crucial to achieve a crispy falafel.

2. In a food processor:
– Combine the chickpeas, onion, garlic, cilantro, parsley, cumin, coriander, baking powder, and salt. Pulse until the mixture resembles coarse breadcrumbs, but make sure you don’t over-process it. We want some texture in our falafel.

3. Transfer the mixture:
– To a bowl and let it rest in the refrigerator for at least 30 minutes. Chilling helps the mixture bind together, making it easier to shape the falafel patties.

4. Meanwhile, let’s make the hummus:
– In a food processor, blend the cooked chickpeas, tahini, lemon juice, olive oil, minced garlic, ground cumin, and salt. Blend until smooth and creamy. Adjust the consistency by adding water gradually until it reaches your desired thickness. Set aside.

5. For the tabouleh:
– Place the bulgur wheat in a bowl and pour the boiling water over it. Cover and let it sit for about 15 minutes until the bulgur is tender and has absorbed the liquid.

6. In a separate bowl:
– Whisk together lemon juice, olive oil, salt, and pepper. Drain the soaked bulgur and add it to the bowl. Mix well, then add the chopped parsley, tomatoes, and red onion. Toss everything until well combined. Set aside.

7. Back to the falafel:
– Remove the chilled mixture from the refrigerator and shape it into small patties using your hands or a falafel scoop. Aim for uniform sizes to ensure even frying.

8. Heat vegetable oil:
– In a deep pan or skillet over medium heat. Fry the falafel patties in batches for about 3-4 minutes on each side until they turn golden brown. Once cooked, transfer them onto a plate lined with paper towels to absorb any excess oil.

9. Now that we’ve prepared all our components:
– It’s time for the final assembly. Serve the crispy falafel patties alongside a generous dollop of homemade hummus and a helping of refreshing tabouleh. You may also accompany it with warm pita bread for the full Lebanese experience.

Enjoy the explosion of flavors as you bite into the crisp falafel, the creamy hummus, and the vibrant tabouleh. Each element brings its unique magic to the table, and together, they create an unforgettable feast.

Variations and Tips:

– Feel free to experiment with the falafel spices by adding a pinch of paprika or cayenne for a spicy kick.
– Consider adding chopped mint leaves to your tabouleh for an extra burst of freshness.
– For a gluten-free option, substitute the bulgur wheat in the tabouleh with quinoa or finely chopped cauliflower.
– To make the falafel healthier, you can bake them in the oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

I hope this recipe brings you as much joy and culinary satisfaction as it does for me. Embrace the flavors, and let this delightful Lebanese dish transport you to the vibrant streets of Beirut. Bon appétit!