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Photo of Falafel skewers with hummus and tabouli by WW

Falafel skewers with hummus and tabouli

Total Time
1 hr
30 min
30 min
Feast on flavoursome falafel with a side of freshly-mixed tabouli and smooth hummus. A classic meat-free meal.


Burghul, dry

¼ cup(s), (45g) cracked wheat


3 medium, finely chopped

Lemon juice

¼ cup(s), (60ml)

Fresh flat-leaf parsley

2½ cup(s), coarsely chopped, plus ½ cup extra

Fresh mint

½ cup(s), leaves, coarsely chopped

Red onion

½ medium, finely chopped


3 clove(s), crushed

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Ground cumin

1 tsp

Ground coriander

1 tsp

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Plain flour

1 tbs

Reduced-fat hummus

cup(s), (80g)


1 medium, cut into wedges, to serve

Oil spray

2 x 3 second spray(s)


  1. To make tabouli, place burghul in a medium shallow bowl and sprinkle over tomatoes and juice. Cover and refrigerate for 1 hour or until burghul has softened. Transfer to a large bowl. Add 2½ cups parsley, mint, red onion, 1 clove crushed garlic and oil, mixing to combine.
  2. Meanwhile, preheat oven to 200°C. Lightly spray a small frying pan with oil and heat over medium heat. Cook onion and remaining garlic, stirring, for 3-5 minutes or until softened. Add cumin and coriander, cook, stirring, until fragrant. Cool for 10 minutes.
  3. Process chickpeas, extra parsley and onion mixture until mixture forms a thick paste. Stir in flour. Using lightly floured hands, shape level tablespoons of mixture into 16 ovals. Thread 2 falafels onto each skewer to make 8 skewers. Place on prepared tray. Lightly spray with oil. Bake for 20-25 minutes or until browned and crisp, turning halfway through cooking. Serve on a bed of tabouli with hummus and lemon wedges.


SERVING SUGGESTION: Serve with warmed pita bread and a dollop of 99% fat-free plain yoghurt.