A Middle Eastern Lunch

Ingredients (27)

• Tabbouleh:
• 1 cup quick cooking bulgar
• 1 cup fresh parsley, chopped
• 1/3 cup fresh mint, chopped
• 3 scallions, minced
• 1/2 cucumber, peeled, seeded, and diced
• 1 15 ounce can diced tomatoes (drained)
• 1 clove garlic, minced
• 1/4 cup lemon juice
• 2 Tablespoons olive oil
• Pinch of salt
• Falafel:
• 2 16 ounce cans chickpeas, drained and rinsed
• 1 cup breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 1/3 cup fresh parsley, minced
• 1/4 cup fresh cilantro, minced
• 1/2 white onion, diced
• 2 Teaspoons baking soda
• 1 Teaspoon cumin seeds
• 1 Teaspoon paprika
• 1/4 Cup Sesame seeds
• Pinch of salt and pepper
• Mini Pitas
• 1 quart oil for frying
• Greek Yogurt