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?!

FALAFEL PATTIES WITH TABOULI & TAHINI

FALAFEL INGREDIENTS:
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

FALAFEL METHOD:
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.

TABOULI INGREDIENTS:

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

TABOULI METHOD:

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

TAHINI INGREDIENTS:

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

TAHINI METHOD:

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

SERVING IDEA:

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!)