Falafel Tabbouleh With Lemon Yogurt Recipes

FALAFEL WITH TABBOULEH AND TAHINI SAUCE

Falafel with Tabbouleh and Tahini Sauce image

This recipe plays up Middle Eastern flavors and includes lots of fresh green herbs in the tabbouleh and falafel. Adding pomegranate molasses to the tahini lightens up the fat content and the yogurt also gives the sesame paste the lighter acidic kick it needs, helping the lemon juice.

Provided by Anne Burrell

Categories main-dish

Time 50m

Yield 4 servings (12 falafel)

Number Of Ingredients 33

Ingredients

1 pound dried chickpeas, soaked in water overnight, drained and rinsed
1 cup cilantro leaves, chopped
1 cup flat-leaf parsley leaves, chopped
2 tablespoons chickpea flour, plus more for dusting
2 teaspoons cumin seeds, toasted and ground
2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon baking soda
1/2 yellow onion, diced
2 cloves garlic
1 tablespoon sesame seeds
1 teaspoon baking powder
Pinch cayenne pepper
Canola oil, for frying
1 cup extra-virgin olive oil
1 cup bulgur wheat
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 cups boiling water
1 clove garlic, smashed into a paste
1 lemon, zested and juice
1/2 English cucumber, peeled, seeds removed and diced
1 Roma tomato, seeded and diced
1/2 red onion, minced
3 scallions, greens thinly sliced and whites removed
1 cup flat-leaf parsley leaves, chopped
2 sprigs mint, leaves removed and chopped
Kosher salt
1/4 cup tahini
1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
Kosher salt
4 cups sliced romaine lettuce, for serving
Pita bread, lightly toasted, for serving

Steps:

For the falafel: To the bowl of a food processor, add the chickpeas, cilantro, parsley, chickpea flour, ground cumin, salt, baking soda, onions and garlic. Pulse until the mixture is a coarse paste. Scrape down the sides of the bowl, and then pulse again to make sure the ingredients are fully combined. Transfer the mixture to a bowl and set aside to rest for 15 to 20 minutes. Add the sesame seeds, baking powder and cayenne. Mix to combine.
Scoop the mixture using a 3-ounce cookie scoop and place onto a sheet tray. Roll each falafel into a ball and then lightly squish into patties. Dust each patty with chickpea flour.
Fill a large high-sided pan with 1 inch of canola oil and add the olive oil. Turn on the heat to low and gently heat the oil until it shimmers. Test the oil with a pinch of flour; if it sizzles, the oil is ready. Working in batches, fry the falafel, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate, season immediately with kosher salt, then transfer to a sheet tray lined with a rack. Repeat with remaining falafel patties.
For the tabbouleh: Add the bulgur and 1 tablespoon of the olive oil into a large, heat-resistant bowl. Mix with a spoon to coat the bulgur with the oil. Cover the bulgur with the boiling water, cover with plastic wrap and set aside to steam for 15 to 20 minutes. Strain the soaked bulgur through a fine-mesh sieve and discard the water. Spread the bulgur onto a quarter sheet tray to cool.
Add the garlic paste, lemon zest, lemon juice and remaining 1/4 cup of olive oil into a large bowl and whisk to combine. Put the cooled bulgur, cucumbers, tomatoes, red onions, scallions, parsley and mint into another large bowl. Fold the dressing into the bulgur mixture and season with kosher salt to taste.
For the tahini sauce: Add the tahini, yogurt, lemon juice, pomegranate molasses and kosher salt to taste into a bowl. Whisk to combine. If the mixture is too thick, you can thin it out with 1 to 2 tablespoons of water.
To serve, plate the romaine lettuce and top with the falafel. Serve alongside the toasted pita bread, tabbouleh and top with a drizzle of tahini sauce.

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