Bulgur Falafel

Name: Bulgur Falafel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Easten
Ingredients: 1 cup bulgar; 1 potato (Yukon Gold); 1 cup lentils; 1 cup breadcrumbs; 1 cup parsley (fresh); 1/2 cup chopped mint (spear); 1 onion (yellow)

6 reviews

Recipe courtesy ofSalma Hage

WHAT IS THE ORIGIN OF BULGUR FALAFEL?

Which people first pureed a bunch of vegetables, threw in some thickening agent like wheat or bulgur, and then fried the crap out of it? If you guessed America, close but the vegetables make that a no. Falafel is a Middle Eastern street food. Supposedly it was invented in Egypt but spread to surrounding neighborhoods due to its’ awesomeness. There is some friction among their Arab neighbors when Israeli restaurants feature “Israeli falafel.” The reality is that food is the ultimate viral meme. Whoever invented this dish becomes secondary to how successfully falafel has colonized the world via its’ unwitting slaves (that’s all humanity by the way). What corn has done in North and South America, this recipe has done in the Middle East. Turks and Greeks might fight over coffee, Mexico and New Mexico over “Mexican” food, but in this part of the world falafel is king!

SUGGESTIONS WHEN MAKING BULGUR FALAFEL?

Bulgur is an ancient wheat and also the potential landmine in this mix. Think of it as a substitute for rice. Just pour boiling water into it and let sit for 20 minutes or so. Make sure you cover it to trap the steam. Bulgar in general can be a bit chewy so check the texture before you uncover to make sure it is cooked enough for you. If you want to give bulgur more of a nutty flavor, dry roast this wheat before boiling. Many experts rave that bulgur is the best ingredient (vs. wheat or breadcrumbs) for falafel.

WHAT GOES WITH BULGUR FALAFEL?

Yogurt sauces like tahini are never a bad idea. Bulgur aside, this dish is most often made with a mix of chickpeas and favabeans. Author Salma Hage offers a different version using bulgur wheat in her book The Middle Eastern Vegetarian Cookbook. This recipe calls for for Lebanese 7-spice mixture. You can find it here. Try these falafels in a pita with our Garlic Scape Green Goddess Dressing. Read our review of The Middle Eastern Vegetarian Cookbook here!

Yield:	servings



Difficulty:	Advanced Recipes
Serving Size	2 falafels
Calories	230
Fat Content	1

Ingredients

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Directions

1Soak the bulgur in 1/3 cups boring water for 15 minutes, or as directed on the package. Drain well.
2Boil the potatoes in plenty of salted boiling water for 8 minutes, or until tender. Drain and let steam dry, then transfer to bowl.	Lesson 2 – How to Peel a Potato (with a Y-shaped Peeler)
3Meanwhile, in a separate saucepan, boil the lentils in plenty of unsalted boiling water until tender. Drain well.
4In a blender or food processor, combine the potatoes, lentils, bulgur wheat, 1/2 teaspoon pepper and all the remaining ingredients except for the oil. Pulse to combine, but do not over process: The mixture should be smooth but retain some texture. Season well.	Lesson 56 – How to Peel & Cut an Onion
5Mold the mixture into 8 equal patties, 1/2-3/4 inch thick. Flour them to prevent them from sticking, if necessary.
6Heat 1 tablespoon fo the oil in a large skillet or frying pan over medium heat. Cook the patties in batches for 3-4 minutes on each side, or until golden, crisp and heated through. Serve warm.

WHAT IS THE ORIGIN OF BULGUR FALAFEL?

SUGGESTIONS WHEN MAKING BULGUR FALAFEL?

WHAT GOES WITH BULGUR FALAFEL?

servings

Ingredients

Directions

1 ) Soak the bulgur in 1/3 cups boring water for 15 minutes, or as directed on the package. Drain well.

2 ) Boil the potatoes in plenty of salted boiling water for 8 minutes, or until tender. Drain and let steam dry, then transfer to bowl.

3 ) Meanwhile, in a separate saucepan, boil the lentils in plenty of unsalted boiling water until tender. Drain well.

4 ) In a blender or food processor, combine the potatoes, lentils, bulgur wheat, 1/2 teaspoon pepper and all the remaining ingredients except for the oil. Pulse to combine, but do not over process: The mixture should be smooth but retain some texture. Season well.

5 ) Mold the mixture into 8 equal patties, 1/2-3/4 inch thick. Flour them to prevent them from sticking, if necessary.

6 ) Heat 1 tablespoon fo the oil in a large skillet or frying pan over medium heat. Cook the patties in batches for 3-4 minutes on each side, or until golden, crisp and heated through. Serve warm.

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