| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 cup bulgur
- 1/2 cup tahini
- 6 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons fresh lemon juice
- 1 clove garlic
- Kosher salt and freshly ground pepper
- 1 cup fresh mint
- 3/4 cup frozen peas, thawed
- 1/2 teaspoon ground cumin
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup panko
- 1/2 large seedless cucumber, finely chopped
Instructions
- Bring 2 cups water to a boil. Pour over the bulgur in a large bowl; cover and set aside until tender, about 20 minutes.
- Meanwhile, combine the tahini, 1 tablespoon each olive oil and lemon juice, the garlic and a big pinch each of salt and pepper in a food processor. Add 1/2 cup small ice cubes and process, scraping down the food processor as needed, until smooth and all the ice has melted. Remove 1/2 cup to a small bowl for the dressing.
- Add 1/2 cup mint, the peas and cumin to the food processor with the remaining tahini mixture and puree until smooth. Add the chickpeas, panko and a pinch each of salt and pepper; pulse until combined but still a little chunky. Scoop the mixture into 12 balls, about 2 tablespoons each.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the falafel and cook, turning, until browned, adding 1 more tablespoon oil when the pan gets dry, 6 to 8 minutes.
- Pour off any unabsorbed water from the bulgur. Add the cucumber, remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Tear the remaining 1/2 cup mint and add to the bulgur; season with salt and pepper and toss. Divide among plates; top with the falafel. Thin the dressing with the remaining 1 tablespoon lemon juice if needed and drizzle on the falafel.
Nutrition Facts
| Calories | 660 |
| Total Fat | 39 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 320 milligrams |
| Carbohydrates | 64 grams |
| Dietary Fiber | 14 grams |
| Protein | 18 grams |
| Sugar | 5 grams |
Reviews
It all fell apart and it didn’t have much flavor. Not a good option
These were tasty but needed more oomph in terms of spice. I’ll lilkely add more cumin and coriander to the recipe next time I make it. The bulgur was a nice variation but I’ll probably just use pita bread next time instead. I think making the falafel into patties rather than balls will work better for pan frying. I didn’t have a problem with getting the falafel to stick together.
Add an egg to bind it together. Otherwise, it will fall apart.
While the flavor of the falafel wasn’t bad, it just all fell apart upon cooking it, and the bulgur served no purpose at all. I appreciate the addition of peas to the recipe, but it needed something to bind it together better.