Tabbouleh Salad

 

Salad Ingredients:

bulgar
tomatoes (seeded and diced)
celery (finally chopped)
kalamatta olives (finally chopped)
red onions (finally chopped)
parsley (flat or curly leaf), chopped

Dressing:

1/4 c. extra virgin olive oil
1-2 tsp. lemon juice
1-2 tsp. crushed garlic
salt
pepper

To prepare bulgar, add 1/2 c. almost boiling water to 1 c. bulgar. Put bulgar in a tupperware bowl, add hot water and cover. Let stand 30 minutes until water is absorbed and bulgar is soft. Transfer bulgar to a larger bowl, fluff with a fork. When the bulgar is cool add the rest of the ingredients. I don't have measurements. This is one recipe I just made up on my own (although I know there are many recipes out there for tabouli--I just never followed one), so I just add an even amount of each so the entire salad is plentiful of all the ingredients.

In a seperate bowl, make the dressing. This amount is probably good for two cups cooked bulgar. Add more lemon juice or garlic to your desired taste. And of course salt and pepper to taste. Mix well and then pour over salad and mix the dressing in. Salt and pepper the salad to taste and chill in fridge.

We eat it on the side with falafels or greek burgers. Grilled chicken on the side or on top is also delicious. You can dress it up with fresh avocado, feta cheese or nuts (pecans or walnuts).

Falafels

 

2 cloves garlic
½ cup fresh parsley leaves
15 oz. can garbanzo beans, drained
1 T olive oil
1 tsp. lemon juice
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. salt
dash black pepper
pinch cayenne
1 tsp. baking powder
¼ c. flour
Canola oil for frying

Yogurt-Tahini Sauce

6 oz. plain yogurt
2 T. tahini
2 tsp. lemon juice
¼ tsp. salt
Pinch of ground cumin
(Whisk in a small bowl until smooth)

Finely chop garlic and parsley in food processor. Add garbanzo beans and pulse a few times, until they are coarsely chopped.

Transfer to a bowl and add the rest of the ingredients. Stir to combine well. Form dough into about 8 balls, and flatten into patties.

Heat ½ inch canola oil in a large skillet over medium-high heat. Fry patties until dark golden brown on both sides, about 8-10 minutes.

Drain on paper towels and serve in pita with yogurt-tahini sauce, lettuce, chopped tomatoes and cucumbers.