Pea-Mint Falafel with Bulgur
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Total: 40 min
- Active: 40 min
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
- 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.