Homemade Lebanese tabbouleh with falafel and green salad

Drain the soaked chickpeas and rinse them under cold water. Put them in the saucepan, cover with cold water and bring to a boil. Lower the heat and let them simmer for 1 hour, covered.

Put the fine couscous in the medium bowl. Add 200 ml of boiling water, cover with a clean dish towel and let it swell for 10 minutes. Fluff the couscous with a fork and a pinch of salt.

Peel the red onion and dice it small. Wash the tomatoes and dice them small. Peel half the cucumber, remove the seeds and dice it. Finely chop the parsley and mint.

Add half the lemon juice, 2 tbsp of olive oil and a pinch of salt and pepper to the bowl with the couscous. Mix well and set aside.

Drain the cooked chickpeas and put them in the bowl. Add half the chopped onion, half the chopped parsley and mint, and a pinch of salt and pepper. Pulse roughly for a grainy texture. Shape small patties with your hands.

Heat the nonstick skillet over medium heat with a drizzle of olive oil. Add the patties and brown them 3 to 4 minutes per side over low heat. Keep them warm.

Add the tomatoes, cucumber and the rest of the onion, parsley and mint to the bowl with the couscous. Drizzle with the rest of the lemon juice and olive oil. Mix gently and adjust the seasoning with salt and pepper.

Wash the lettuce and spin it dry. Arrange it in a serving dish or right on the plates.