Pea-Mint Falafel with Bulgur

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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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

Directions

  1. Bring 2 cups water to a boil. Pour over the bulgur in a large bowl; cover and set aside until tender, about 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.