Tasty Tabbouleh and Falafel

Middle Eastern food has always felt a bit intimidating to me. All those spices and techniques I’d never tried before. But when I finally decided to make tabbouleh and falafel at home, I realized it wasn’t as scary as I thought. Sure, there are a few steps, but nothing too complicated.

The best part about this combo is that you can make both dishes ahead of time. I like to prep the tabbouleh in the morning so the flavors have time to blend together. The falafel can be shaped and ready to fry whenever you want to eat. It’s perfect for busy weeknights when you want something fresh and filling.

Want something light and herby? The tabbouleh is your answer. Craving something crispy and satisfying? That’s where the falafel comes in. Honestly, I usually make extra of both because my family devours them.

What Kind of Bulgur Should I Use?

For tabbouleh, you’ll want to use fine or medium bulgur, which is sometimes labeled as #1 or #2 bulgur at the store. Fine bulgur works best because it absorbs the dressing quickly and gives you that perfect tender texture without being too chewy. You can find bulgur in the grain aisle of most supermarkets, often near the rice and quinoa, or in the Middle Eastern section if your store has one. Make sure to rinse your bulgur in cold water before soaking it – this removes any dust and helps it cook more evenly. If you can only find coarse bulgur, it will work too, but you’ll need to soak it a bit longer to get the right texture.

Options for Substitutions

This fresh Mediterranean combo is pretty adaptable, so here are some swaps you can make:

• Bulgur: This is the heart of tabbouleh, so I wouldn’t recommend substituting it. Bulgur gives that authentic texture and nutty flavor that makes tabbouleh what it is.
• Lebanese cucumbers: Regular cucumbers work fine – just peel and seed them first since they have thicker skin and more seeds than Lebanese varieties.
• Cherry tomatoes: Any ripe tomatoes will do! Use regular tomatoes diced small, or grape tomatoes halved. Just make sure they’re flavorful and not too watery.
• Parsley: Flat-leaf parsley is traditional, but you can mix in some fresh mint or cilantro for a different twist. I’d still keep parsley as the main herb though.
• Store-bought falafel: Homemade falafel is always great if you have time, or you can swap for grilled chicken, roasted chickpeas, or even halloumi cheese for protein.
• Hummus: If you don’t have hummus, try tahini mixed with a little lemon juice and garlic, or even a dollop of Greek yogurt seasoned with herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tabbouleh is not properly preparing the bulgur – it needs to be soaked in hot water for about 30 minutes until tender, then thoroughly drained and squeezed dry in a clean kitchen towel to prevent a watery salad.

Another common error is chopping the parsley too coarsely or not using enough of it, since parsley should be the star ingredient that makes up the bulk of your tabbouleh, not just a garnish.

When heating store-bought falafel, avoid the microwave which makes them soggy – instead, warm them in a 350°F oven for 5-7 minutes or pan-fry them with a little oil to get that crispy exterior back.

For the best flavor, let your tabbouleh sit for at least 15 minutes after mixing so the bulgur can absorb all those fresh herb and lemon flavors, and always taste and adjust the lemon juice and salt before serving.

What to Serve With Tabbouleh and Falafel?

This Middle Eastern combo is pretty filling on its own, but I love serving it with warm pita bread or naan for scooping up all those fresh flavors. A dollop of creamy tzatziki or extra hummus on the side makes everything even better, and you can add some crumbled feta cheese over the tabbouleh for extra richness. If you want to make it more of a feast, try adding some grilled halloumi cheese or a simple cucumber yogurt salad on the side. For drinks, a cold glass of mint tea or sparkling water with lemon pairs perfectly with all those fresh herbs and Mediterranean flavors.

Storage Instructions

Keep Fresh: Store your tabbouleh in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit together! Keep the falafel separate from the tabbouleh to prevent it from getting soggy, and store it in its own container for up to 4 days.

Make Ahead: This is perfect for meal prep! You can make the tabbouleh a day ahead – it tastes even better after the bulgur has time to absorb all those fresh flavors. Just add the lemon juice and olive oil right before serving to keep everything bright and fresh.

Serve: When ready to eat, let the tabbouleh come to room temperature for the best flavor, or enjoy it cold straight from the fridge. Give the falafel a quick warm-up in the oven at 350°F for 5-7 minutes to crisp them back up, or enjoy them at room temperature too.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 30-36 g
• Fat: 62-72 g
• Carbohydrates: 160-190 g

Ingredients

For the salad:

• 1 cup parsley leaves (freshly chopped for best flavor)
• 1 small red onion (finely chopped, about 1/4-inch pieces)
• 1 1/4 cups bulgur wheat (soaked in hot water until tender, about 15 minutes)
• 2 Lebanese cucumbers (diced into 1/4-inch pieces)
• Sea salt and freshly ground black pepper (to taste)
• Extra virgin olive oil (I use Kirkland organic for drizzling)
• 200 g cherry tomatoes (halved)

For the falafel:

• 12 falafel balls (prepared, store-bought or homemade)

For the dressing:

• 1 tbsp hummus (adds creaminess and depth)
• 2 tbsp extra virgin olive oil (or any neutral oil like avocado)
• Juice of 1 lemon (fresh squeezed preferred for better flavor)

Step 1: Prepare the Mise en Place and Soak Bulgur

• 1 1/4 cups bulgur wheat
• 200 g cherry tomatoes
• 2 Lebanese cucumbers
• 1 small red onion
• 1 cup parsley leaves

While water is heating, prepare all your vegetables so everything is ready when you need it.

Halve the cherry tomatoes, dice the cucumbers into 1/4-inch pieces, finely chop the red onion, and roughly chop the parsley—I find that freshly chopped parsley makes a noticeable difference in the final flavor compared to pre-chopped versions.

In a separate bowl, pour hot water over the bulgur wheat and let it soak for about 15 minutes until tender and fully hydrated.

This method is actually more efficient than boiling and gives you better texture control.

Step 2: Fluff the Bulgur and Build the Salad Base

• Soaked bulgur from Step 1
• Prepared vegetables from Step 1

Once the bulgur has finished soaking and is tender, fluff it gently with a fork to separate the grains and allow any excess moisture to evaporate slightly.

Transfer the fluffed bulgur to a large mixing bowl and add the prepared tomatoes, cucumbers, onion, and parsley.

Toss everything together gently to combine, being careful not to crush the tomatoes or break down the vegetables.

Step 3: Create the Lemon-Hummus Dressing

• Juice of 1 lemon
• 1 tbsp hummus
• Sea salt and freshly ground black pepper

In a small bowl, whisk together the fresh lemon juice and hummus until smooth and well combined.

The hummus adds a subtle creaminess and depth that makes this dressing more interesting than a simple vinaigrette.

Season the dressing with sea salt and freshly ground black pepper to taste, adjusting the seasoning as needed.

Step 4: Dress the Tabbouleh

• Salad base from Step 2
• Dressing from Step 3
• 2 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper

Pour the lemon-hummus dressing from Step 3 over the salad base and toss well to distribute evenly.

Drizzle with extra virgin olive oil and add another pinch of sea salt and black pepper to taste.

Let the dressed salad sit for a few minutes so the flavors can meld together—this resting time really brings the dish together.

Step 5: Cook the Falafel

• 12 falafel balls
• 2 tbsp extra virgin olive oil

While the salad is resting, cook the falafel according to package directions—whether you’re using store-bought frozen balls or homemade ones.

For store-bought falafel, pan-frying in a little neutral oil until golden brown on all sides takes about 8-10 minutes and gives you better texture control than deep frying.

Have the falafel ready and still warm when you plate.

Step 6: Plate and Serve

• Dressed tabbouleh from Step 4
• Cooked falafel from Step 5

Divide the dressed tabbouleh among serving plates or a large platter.

Top each portion with warm falafel balls, arranging them so they’re visible and inviting.

Serve immediately while the falafel is still warm and the salad is fresh and vibrant.