Falafel is a popular street food all across the Middle East. We think our mixed bean falafels are up there with the best! Try them with a fresh parsley salad and see if you agree!
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.
Wash and dry all produce.* In a medium pot, add 3/4 cups water (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, mince or grate garlic. Finely chop parsley. Halve tomatoes. Cut cucumbers into 1/4-inch pieces. Zest and juice lemon. Drain and rinse beans.
To boiling water, add bulgur. Remove pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.
Meanwhile, in a medium bowl, add beans. Using a potato masher, coarsely mash until smooth. Add garlic, chickpea flour and half the parsley. Season with 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl). Stir together, until bean mixture is sticky and can be formed into a ball. Divide mixture into 6 portions (12 portions for 4 ppl). Form into balls, then flatten into patties. (NOTE: Wear kitchen gloves when prepping falafel, if desired.)
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then patties. Cook, until golden-brown, 3-4 min per side. Transfer to a paper towel-lined plate. Sprinkle with salt. (NOTE: Cook patties in two batches for 4 ppl, using 1 tbsp oil for each batch!)
Fluff bulgur with a fork, then add tomatoes, cucumber, remaining parsley and 2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper. In a small bowl, combine mayo, sesame oil, lemon zest and 1 tbsp vinegar (dbl for 4 ppl). Season with salt and pepper.
Divide bulgur salad between plates. Top with bean falafel. Drizzle over lemon dressing.