Tabouli is popular I see... with quinona even.

Anyway, flafal:

2 cans of garbonzo beans 12oz?? size (the standard size can) rinsed and drained.

4 medium garlic chopped.
2 tsp cumin
2 tsp tumeric (add more if you want more color)
1 tsp salt
1/2 cup minced onion.
1/4 cup parsley
1 TBS lemon juice
cayenne to taste
1/3 cup AP flour

olive oil

method:

place garbonzo beans in food processor and grind it up. Add everything downto and including lemon juice and mix it in food processor. (hit the button a few more times.) taste and adjust with salt and cayenne.

remove the mix from the food processor and place the mix in a mixing bowl. Add AP flour. and mix with spatula or hand until incorporated.

I use a #40 ice cream scooper or use about 2 TBS of mix and make it into a flat ball. place the balls on a baking sheet and spritz with olive oil (or just dab some olive oil on the ball and bake in 350F oven for about 20-25 minutes or until golden brown.

Men like this stuff its meaty tasting. And its filling!!
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Now you can eat flafal in several ways, in salad, or in a pita pocket with shredded/julienne lettuce leaves, tomato and cucmber dill yogurt sauce.

Very vegan!!

hummus

1 can of garbonzo beans rinsed and drained.
Tahini (ground sesame paste)
lemon juice
garlic minced (one or two cloves).
salt

I don't remember the quantity, I just go by looks/feel.

method:
puree garbonzo beans in food processor.
add tahini and continue with puree until smooth soft paste forms. Add lemon juice minced garlic puree some more and add salt to taste. It should be slightly sour and nutty tasting.

something different.

Shawn