Earlier this year, some friends invited us over for a dinner party. They made an amazing Mediterranean spread that I have wanted to recreate ever since. When I got the June issue of Clean Eating last week and saw an entire article on falafel, I knew I had to try it this week. Instead of following the recipe for the traditional chickpea pita sandwich from the magazine, I took all the components and made my own version of our friend’s dinner feast.
Falafel is REALLY easy. I don’t know why I thought it was hard to make. It’s just chickpeas and spices pureed together and cooked in little patties. The sauce is tahini mixed with lemon juice and paprika. You can eat this traditionally by layering the falafel and tahini sauce with veggies in a pita. Or you can make a mock tabbouleh salad to scoop up with pita bites.
- 1/2 c whole wheat Israeli couscous
- 1/2 cucumber
- 1/4 bell pepper
- 1 small Roma tomato
- 2 T dried parsley
- 1 tsp lemon juice
- 1/4 tsp sea salt
- Toast couscous in a dry saucepan until lightly browned. Add 1 1/2 c water and bring to a boil. Simmer until water is absorbed and couscous is soft.
- Dice cucumber, bell pepper, and tomato into small pieces. Combine with parsley, lemon juice, and salt.
- Toss with warm couscous until mixed well. Season with extra salt and pepper as needed. Serve with tahini sauce.
This was SO GOOD. I cut pita bread into triangles and warmed them in the oven before using the pieces as my fork to scoop up the couscous and falafel. I’m glad the husband wasn’t here for this dinner, so I could have some leftover for lunch tomorrow!