Green pea falafel with bulgur
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 660, total fat 39 G., saturated fats 5 G., proteins 18 G., carbohydrates 64 G., fiber 14 G., cholesterol 0 mg, sodium 320 mg, sugar 5 G.
Calories 660, total fat 39 G., saturated fats 5 G., proteins 18 G., carbohydrates 64 G., fiber 14 G., cholesterol 0 mg, sodium 320 mg, sugar 5 G.
This falafel is made with chickpeas, green peas, and fresh mint, resulting in a tender interior with a refreshing flavor. Fry until crispy and serve with aromatic bulgur mixed with mint and cucumber.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup bulgur
- 0.5 cup tahini
- 6 tablespoons extra-virgin olive oil
- 2-3 tablespoons freshly squeezed lemon juice
- 1 clove of garlic
- 1 cup fresh mint
- 3/4 cup frozen green peas, thawed
- 0.5 tsp ground cumin
- 1 can (425 g) canned chickpeas, rinsed
- 0.5 cup panko breadcrumbs
- 0.5 large seedless cucumber, finely chopped
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Cooking the dish according to the recipe:
- Bring 2 cups of water to a boil. Pour it over the bulgur in a large bowl, cover, and let it sit until tender, about 20 minutes.
- Meanwhile, in a food processor, combine the tahini, 1 tablespoon each of olive oil and lemon juice, garlic, and a generous pinch of salt and black pepper. Add 1/2 cup ice cubes and pulse, scraping down the sides of the bowl as needed, until the sauce is smooth and all the ice has melted. Transfer 1/2 cup of the mixture to a small bowl for the dressing.
- Add 1/2 cup mint, peas, and cumin to a food processor with the remaining tahini mixture and process until smooth. Add the chickpeas. breadcrumbs and a pinch of salt and black pepper; beat until the mixture is smooth but still has some chunks. Form the pea mixture into 12 balls, about 2 tablespoons each.
- In a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add the falafel and cook, turning, until golden brown, adding another 1 tablespoon oil when the pan is dry, 6 to 8 minutes.
- Drain any remaining water from the bowl with the bulgur. Add the cucumber, the remaining 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Tear the remaining 1/2 cup of mint and add to the bulgur; season with salt and pepper to taste and toss. Divide the bulgur among plates; top with the falafel. Thin the dressing with the remaining 1 tablespoon of lemon juice if it is too thick and drizzle over the falafel.
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