Lebanese tabbouleh and homemade falafel

Put the 130 g of bulgur in a mixing bowl and cover it with cold water, about 1 cm above it. Let it plump up while you prep the rest.

Wash and dry the parsley and mint well, then pick the leaves. Chop the parsley very finely and the mint a little less finely.

Dice the cucumber and tomato. Peel the red onion, chop it finely, then keep half of it for the falafel.

Drain and rinse the chickpeas, then blend them with half the onion, half the chopped parsley and mint, 50 g of all-purpose flour, 0.5 tsp of baking soda, salt and pepper. Keep the texture a bit grainy.

With slightly wet hands, shape the mix into 8 small flattened balls. Set them on a plate.

Heat a little cooking oil in the skillet over medium-high heat. Brown the falafel for 4 min per side, without moving them too early.

Drain the soaked bulgur, pressing it well, then put it back in the mixing bowl. Add the diced cucumber and tomato, the rest of the onion and herbs, 1.5 tbsp of lemon juice, 1 tbsp of olive oil, salt and pepper, then toss.

Split the tabbouleh between two plates and set the hot falafel on the side.