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Tabbouli Salad

Chef/co-owner Ami Hassan
Falafel Place

Mediterranean flavours ring clear in this refreshing chopped salad. The bulgar to parsley ratio in tabbouli typically varies according to personal taste.

1/2 cup bulgar wheat, medium or fine cut
1 cup boiling water
1/2 cup fresh lemon juice
4 Tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp pepper
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1 cup diced tomatoes
1/2 cup minced cucumber
1/4 cup minced onion
minced garlic to taste
lemon slices for garnish


  1. In a mixing bowl, add bulgar and pour the boiling water over it. Cover and let stand until water is absorbed, about 20 mins.
  2. Stir in lemon juice, olive oil, salt and pepper to the bulgar and stir.  Set aside to cool.
  3. Mix remaining ingredients into salad just before serving.  Garnish with lemon.

Yield 4 servings


Owner Ami Hassan has been serving meaty pitas, spicy baba ghanoush, and, true to its name, falafels for more than 30 years. The always-bustling diner is a favourite in its…

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