A Middle Eastern Lunch


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

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

Helpful Equipment:
Food Processor
Deep Fry Thermometer


Homemade Tabbouleh And Falafels Are Perfect To Make In Advance And Take For Lunch During The Week!

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