Falafel and tabouli couscous, chickpea recipe, brought to you by recipes+IngredientsFalafel and tabouli couscous500 gpacket store-bought falafel balls1 1/2 cupscouscous2 tbspvegetable or olive oil1 tbspfinely chopped chives200 gstore-bought fresh tabouli2 tbsplemon juice100 gbaby spinach leaves,

PREP: 12 MINUTESCOOK: 30 MINUTESYIELD: 20 FALAFELINGREDIENTS1 cup dried/uncooked chickpeas (See Kelly’s Notes)1/2 cup packed fresh parsley leaves1/2 cup packed fresh cilantro leaves1/2 cup chopped white onion3 cloves garlic, roughly chopped1 teaspoon ground cumin1/2 teaspoon

Ingredients For the patties 1 (15-ounce) can pinto beans, drained and rinsed 2 ounces (approx. 1/2 cup) shredded Monterey Jack cheese 3/4 ounce (approx 1/4 cup) finely crushed baked tortilla chips 2 tablespoons finely chopped

YIELD: Serves 4 ACTIVE TIME: 20 minutes TOTAL TIME: 35 minutes plus overnight soaking Ingredients 1/2 pound dried chickpeas (1 generous cup; 225g) 2 ounces picked fresh cilantro, parsley, or mint leaves, or preferably a

Learn how to make falafel, a delicious Middle Eastern recipe for crispy, fried chickpeas balls are one of the best vegan foods Preparation time 40 m Cooking time 40 m Recipe category Brunch Recipe yield

  Preparation time 30 mins to 1 hourCooking time 30 mins to 1 hourServes Serves 4VegetarianShape your falafel mixture into large patties to create a great vegetarian burger. Top with lashings of hummus.  By Paul