Monday, July 19, 2010

Falafel Patties with Tabouli Salad and Tahini

It was FINALLY hot over the weekend! Summer has arrived, late but ever-so-welcome.

In honor of the triple-digit temperatures, I decided to make Falafel and Tabouli with Tahini.

It required several major stages of cooking/baking, since I started with dry bulgur, but was well worth the effort.

And, it yielded enough yummy food for several meals! Don't these look scrumptious?!


3/4 cup TVP (textured vegetable protein)

3/4 cup vegetable broth

1 cup garbanzo beans, mashed

5 cloves garlic, minced

1/2 cup onion, chopped finely

1/3 cup parsley, chopped

1/2 cup cilantro, chopped

2 teaspoons sesame seeds

2 teaspoons cumin

1 teaspoon paprika

Freshly ground pepper
1/4 cup plain bread crumbs or panko

1/3 cup vital wheat gluten

1 teaspoon baking powder
Non-stick cooking spray or olive oil

In a large mixing bowl, rehydrate TVP in vegetable broth for about 5 minutes. Add ingredients through bread crumbs and mix until combined. Stir in vital wheat gluten. Cover and refrigerate at least 30 minutes.

Preheat oven to 350°F. Line a baking sheet with foil and spritz with non-stick cooking spray.

Remove Falafel mixture from refrigerator. Fold in baking powder. Form in 8-10 patties and place on baking sheet. Spritz each patty with cooking spray or brush with olive oil.

Bake 20 minutes, turn over each patty then bake for another 10-15 minutes until golden brown.


3/4 cup cooked bulgur wheat

1/2 English cucumber, seeded

and coarsely chopped

1/3 cup parsley, chopped
6 green onions, chopped
1/2 cup red onion, chopped
1/4 cup lemon juice

1 clove garlic, minced
2 medium tomatoes, chopped

Freshly ground pepper


Combine all ingredients in a large bowl. Cover and refrigerate at least 4 hours or overnight.


1/3 cup tahini

1/3 cup water or vegetable broth

1/4 cup lemon juice

1 clove garlic, minced

1/2 cup parsley, chopped


In a small bowl, slowly whisk together tahini and water or broth. Add remaining ingredients. Cover and chill until ready to serve.


Check out another photo of this delicious meal!

As you can see, I served my Tabouli over chopped romaine in a light raspberry viniagrette from TJs.

The Falafel patties are lightly drizzled with Tahini.

(And yeah, that's ketchup on the side. I am a big fan of both ketchup and mustard!)

No comments: