Best Pea Mint Falafel With Bulgur Recipes

MEDITERRANEAN BULGUR

Steps:

• Toast 1 cup bulgur in a dry skillet until fragrant, about 5 minutes. Pour 2 1/2 cups boiling water over the bulgur in a heat-resistant bowl and cover tightly with plastic wrap. Let stand for 15 minutes, then toss with a little olive oil, some chopped dried apricots and olives, and salt and pepper to taste.

CLASSIC CRISPY FALAFEL

Steps:

• Soak chickpeas in water to cover for 12 hours.
• Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
• Drain and blend in food processor to a smooth paste.
• Soak bulghur in water to cover for 1 hour.
• Crush garlic with salt.
• Combine all ingredients except oil.
• Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
• The yield depends on the size of the falafels you prefer.

FALAFEL

Steps:

• Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping - pong - ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.
• Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper.

FALAFEL

Steps:

• In a food processor using the cutting blade, chop up the pre-soaked chickpeas. Add the garlic, onion, parsley, coriander, cumin and salt and process until smooth. Heat 3 inches of oil in a large heavy pot to 365 degrees. Using an ice cream scoop (1 to 2 inches), Scoop the falafel mixture into balls and carefully place into oil. Cook 6 falafel balls at a time until golden brown. Carefully roll falafel over to brown other side. Drain the cooked falafel on paper towels. Continue cooking process to use up remaining falafel. Serve in pocket pitas with lettuce, tomato and sesame sauce.