
A Middle Eastern Lunch
Ingredients (27)
- Tabbouleh:
- 1 cup quick cooking bulgar
- 1 cup fresh parsley, chopped
- 1/3 cup fresh mint, chopped
- 3 scallions, minced
- 1/2 cucumber, peeled, seeded, and diced
- 1 15 ounce can diced tomatoes (drained)
- 1 clove garlic, minced
- 1/4 cup lemon juice
- 2 Tablespoons olive oil
- Pinch of salt
- Falafel:
- 2 16 ounce cans chickpeas, drained and rinsed
- 1 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1/3 cup fresh parsley, minced
- 1/4 cup fresh cilantro, minced
- 1/2 white onion, diced
- 2 Teaspoons baking soda
- 1 Teaspoon cumin seeds
- 1 Teaspoon paprika
- 1/4 Cup Sesame seeds
- Pinch of salt and pepper
- Mini Pitas
- 1 quart oil for frying
- Greek Yogurt
Ingredient Facts and Health Benefits
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Directions
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