Falafel with Tabbouleh and Grilled Vegetables

Cucumbers are still in season, and that makes me think of Tzatziki Sauce. And tatziki sauce makes me think of the Middle Eastern street food, falafel.  So I’m thinking it’s time to make some of both. It’s like having fried chicken, only better! What a great meal to share with dinner guests! Mix the falafel ingredients early in the day as the flafel dough needs to chill for 2 hours before cooking.

You will need to have soaked 2-1/2 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



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)

high heat 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.