Minted Bulgur With Peas Recipes

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.

BULGAR WITH PEAS AND MINT

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

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.

PEA-MINT FALAFEL WITH BULGUR

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.