Total Calories: 156
1. TO MAKE THE FALAFEL: Put the bulgur in a medium bowl and add boiling water to cover by 2 inches. Let stand until the bulgur is tender, about 15 minutes. Drain well in a sieve, pressing lightly to remove excess liquid.
2. Line a baking sheet with waxed paper. In a food processor, pulse the chickpeas, onion, flour, egg, parsley, garlic, cumin, pepper flakes, and salt until they form a coarse puree. Add the bulgur, about 1/4 cup at a time, pulsing after each addition, until the mixture is thick enough to form into balls. (You may not use all of the bulgur.) Using wet hands, form the mixture into 1-inch balls and place on the waxed paper. Cover loosely with plastic wrap and let stand for 1 hour.
3. MEANWHILE, MAKE THE TAHINI DRESSING: In a blender, combine the water, tahini, lemon juice, garlic, salt, and pepper sauce. Process until smooth. Cover and refrigerate until ready to serve.
4. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the falafel until golden brown, about 3 minutes. Transfer to the wire rack and keep warm in the oven while frying the rest.
5. To serve, divide the greens, tomatoes, and cucumber among 6 large plates. Top each with six falafel and garnish with the cilantro sprigs. Serve immediately, with the dressing passed on the side.
NOTE: Bulgur is dried, cracked wheat that rehydrates when soaked in liquid. It can be processed into fine, medium, or coarse grind. Usually the supermarket variety is the fine grind, which is preferable for making falafel.
This Falafel On Greens With Tahini Dressing recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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