Homemade Lebanese tabbouleh with crispy falafel

The day before, cover the 100 g of dried chickpeas with lots of cold water in the mixing bowl, along with the pinch of baking soda. Let them soak for at least 12 hr, they'll swell up.

Drain them, put them in the saucepan with cold unsalted water and bring to a boil. Let them simmer over medium heat for 1 hr, until they squish easily between two fingers.

While they cook, pour the 150 g of fine bulgur into the clean mixing bowl with 150 ml of cold water, 1 pinch of salt and the 2 tbsp of lemon juice. Let it plump up without cooking, stirring now and then.

Wash the parsley and mint, dry them well, then chop them very finely, keeping a few whole mint leaves for the end. Cut the tomatoes and cucumber into very small cubes.

Mix the plumped bulgur with the diced veggies, the herbs and half the olive oil (0.75 tbsp). Season with salt and pepper, taste and keep it in the fridge.

When the chickpeas are tender, drain them in the colander and let them steam off for 5 min so they dry out well.

Mash the chickpeas with a fork, or pulse them, keeping some texture. Add 2 handfuls of chopped parsley and mint, salt and pepper, then shape 6 small, tightly packed patties with wet hands.

Heat the rest of the olive oil (0.75 tbsp) in the skillet over medium-high heat, with a little cooking oil if needed. Add the patties and cook them 4 min per side, until nicely golden and crispy.

Set the falafel on paper towels for 1 min, then plate them next to the tabbouleh. Top the tabbouleh with the whole mint leaves.