Serves 4
INGREDIENTS
Bulgur falafel
- ½ cup (100g) medium grind bulgur
- ½ cup boiling water
- 1 can (400g) chickpeas, drained
- ½ cup chopped onion
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp chili powder or ¼ tsp cumin,
- pinch of cayenne
- pinch of paprika
- 1 tsp baking powder
- 2 Tbsp chopped fresh parsley
- 1 egg
- 1 cup breadcrumbs
- ½ cup oil for panfrying
Sauce
- 1 cup (260g) Greek yoghurt
- 2 Tbsp tahini or hummus
- 1 clove garlic minced
- ½ tsp honey
- Pinch paprika and ground ginger
Adds
- 4 pita flatbreads
- Garnish with lettuce, tomatoes, onions, and/or parsley
METHOD
- Mix all sauce ingredients. Cover and let the flavours mix in fridge.
- In small bowl, combine bulgur and boiling water. Set aside 30 minutes, until water is absorbed. Drain off any excess water.
- Combine chickpeas, onion, garlic, salt, pepper, and chili powder in a food processor until it holds together in a dough (careful not to make a hummus). If dough seems overly wet and sticks to your hands, add flour 1 Tbsp at a time.
- In a large bowl, combine bulgur, baking powder, parsley, egg, and chickpea mixture. Cover and refrigerate for 1 to 2 hours.
- Scoop tablespoon-sized rounds from the dough and gently pat to form around 16 balls.
- Pour breadcrumbs onto a plate. Roll each falafel in breadcrumbs to lightly coat.
- Heat a few Tbsp of oil over medium/high heat in a large frying pan. Cook falafels, working in batches, for about 5 minutes each, flipping frequently, until light brown and crispy. Add more oil as needed. Place cooked falafels on a dry paper towel until ready to serve.
- Spread sauce on a flatbread. Add lettuce, tomatoes, onion, and 4 or so falafels to each flatbread.
