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RECIPES
| Calories | 92,5 Kcal |
| Fat | 2,0 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 14,6 g |
| of which sugar | 1,6 g |
| Proteins | 3,2 g |
| Salt | 0,5 g |
| Calories | 92,5 Kcal |
| Fat | 2,0 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 14,6 g |
| of which sugar | 1,6 g |
| Proteins | 3,2 g |
| Salt | 0,5 g |
Bring 5 dl of water, with the broth in it, to the boiling point. Set aside. Measure the couscous in a cup, then pour it into a bowl. Measure the same amount of broth in the cup, pour it into the bowl as well and cover with a plate so that the couscous can absorb the liquid for a few minutes. Chop parsley, coriander, onion and garlic. Form round “falafels” with the help of a spoon and fry with just a dash of oil. Grate lemon peel over the yoghurt. Peel and cut the cucumber in half. Remove the seeds with a spoon. Chop it. Serve your falafel with tabbouleh and the yogurt sauce. Bring 5 dl of water, with the broth in it, to the boiling point. Set aside. Measure the couscous in a cup, then pour it into a bowl. Measure the same amount of broth in the cup, pour it into the bowl as well and cover with a plate so that the couscous can absorb the liquid for a few minutes. Chop parsley, coriander, onion and garlic. Form round “falafels” with the help of a spoon and fry with just a dash of oil. Grate lemon peel over the yoghurt. Peel and cut the cucumber in half. Remove the seeds with a spoon. Chop it. Serve your falafel with tabbouleh and the yogurt sauce. Cooking step by step
The couscous:
The falafel:
In a bowl mince with a fork: chickpeas, half of the parsley, coriander, half of the onion, half of the garlic, flour, baking powder, cumin, salt and pepper. 
To the oven:
Be careful not to use too much oil, it will soften the falafels and they will break easily. 
The creamy yogurt sauce:
Break walnuts with your hand over the yoghurt.
Add garlic (that is left over).
Condiment with salt and pepper and stir well. 
The tabbouleh:
Remove the seeds from the tomatoes and chop them.
Separate the couscous grains with a fork and let fall into a large bowl. Add cucumber, tomato, parsley, onion and squeeze lemon on top. Add a dash of olive oil and season with salt and pepper. Stir well. 
Dinner is served:
Cooking
step by stepThe couscous:
The falafel:
In a bowl mince with a fork: chickpeas, half of the parsley, coriander, half of the onion, half of the garlic, flour, baking powder, cumin, salt and pepper. To the oven:
Be careful not to use too much oil, it will soften the falafels and they will break easily. The creamy yogurt sauce:
Break walnuts with your hand over the yoghurt.
Add garlic (that is left over).
Condiment with salt and pepper and stir well. The tabbouleh:
Remove the seeds from the tomatoes and chop them.
Separate the couscous grains with a fork and let fall into a large bowl. Add cucumber, tomato, parsley, onion and squeeze lemon on top. Add a dash of olive oil and season with salt and pepper. Stir well. Dinner is served:
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