PEA-MINT FALAFEL WITH BULGUR
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 2 cups water to a boil. Pour over the bulgur in a large bowl; cover and set aside until tender, about 20 minutes.
- Meanwhile, combine the tahini, 1 tablespoon each olive oil and lemon juice, the garlic and a big pinch each of salt and pepper in a food processor. Add 1/2 cup small ice cubes and process, scraping down the food processor as needed, until smooth and all the ice has melted. Remove 1/2 cup to a small bowl for the dressing.
- Add 1/2 cup mint, the peas and cumin to the food processor with the remaining tahini mixture and puree until smooth. Add the chickpeas, panko and a pinch each of salt and pepper; pulse until combined but still a little chunky. Scoop the mixture into 12 balls, about 2 tablespoons each.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the falafel and cook, turning, until browned, adding 1 more tablespoon oil when the pan gets dry, 6 to 8 minutes.
- Pour off any unabsorbed water from the bulgur. Add the cucumber, remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Tear the remaining 1/2 cup mint and add to the bulgur; season with salt and pepper and toss. Divide among plates; top with the falafel. Thin the dressing with the remaining 1 tablespoon lemon juice if needed and drizzle on the falafel.
Nutrition Facts : Calories 660, Fat 39 grams, SaturatedFat 5 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 64 grams, Fiber 14 grams, Protein 18 grams, Sugar 5 grams
BULGAR WITH PEAS AND MINT
I found this on Wholefoods Marketplace website. We love bulgar and have tons of mint growing, so it looks like a great recipe for us that I'm storing here.
Provided by JustJanS
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes.
- Add garlic, mint, parsley, peas, zest, juice, oil and salt and toss until combined. Serve cold or at room temperature.
BULGUR WITH PEAS
Provided by Marian Burros
Categories easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cover bulgur with boiling water and allow to stand for 25 minutes. Drain thoroughly, squeezing out additional water with hands.
- Slice scallions thinly; chop parsley and squeeze lime juice.
- Cook fresh peas in boiling water for one minute; drain. Or defrost frozen peas but do not cook.
- Combine bulgur, scallions, parsley or fresh coriander, lime juice, peas, corn and sesame oils and season to taste with pepper.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 4 grams
MINTED PEAS
Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
- Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
- Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.
MINTED BULGUR WITH PEAS
Steps:
- Cover bulgur with hot water and allow to stand for 30 minutes. Drain thoroughly, squeezing out additional water with hands.
- Cook the fresh peas in boiling water for 1 minute and drain. Or defrost frozen peas but do not cook.
- Combine peas with bulgur and remaining ingredients except for yogurt. Then stir in yogurt to coat thoroughly.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 3 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 7 grams
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