Moosewood Tabouli Recipes

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

FALAFEL FROM MOOSEWOOD COOKBOOK

Steps:

• Place all ingredients except flour in a food processor.
• Blend until the consistency is uniform.
• Thoroughly mix flour into the felafel batter with a spoon.
• Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
• Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
• Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
• Keep warm in a 300 degree oven if not serving immediately.
• ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.

MEDITERRANEAN TABOULI

Steps:

• Put the wheat into the water and soak for 30 minutes until reconstitued.
• Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
• Chill for 30 minutes.
• Before serving, add the rest of the ingredients.
• Mix and serve.