|Saturated fat||9.5 g|
This bowl brings together the flavors and textures of a falafel—no deep-frying required. Serve it atop fluffy couscous with the works, plus a few crumbled pita chips so you won’t even miss the crunch
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1 tsp (plus more for seasoning)
1/2 tsp (plus more for seasoning)
1 Tbsp plus 1 tsp
1 finely chopped
1 (15.5 oz) can rinsed and drained
1 Tbsp plus 1 tsp
2/3 cup chopped
4 seeded and chopped
2 Tbsp chopped
1 bag of
- In a large glass bowl, combine the vinegar, sugar, salt, and pepper and stir until the sugar and salt are dissolved. Add the bay leaf and cabbage. If the cabbage is not completely covered by the liquid, add just enough water to cover it. Let stand at least 30 minutes, and up to overnight (the longer it sits, the more flavorful it becomes). Drain and set the pickled cabbage aside.
- Prepare the bulger wheat per the package directions.
- Meanwhile, in a medium nonstick skillet over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the onion and cook until soft, about 5 minutes. Add the garlic and red pepper flakes, stirring to combine, and cook until fragrant, about 30 seconds. Remove from the heat and let cool.
- In a medium bowl, combine the chickpeas, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/3 cup of the parsley, and the cooled onion mixture. Season with salt and pepper. Set the chickpea salad aside.
- In a small bowl, combine the yogurt with 1 teaspoon lemon juice (or to taste). Season with salt and pepper. Thin with up to 1 tablespoon water until the sauce has a consistency that can be drizzled. Set the yogurt sauce aside.
- Add the remaining 1/3 cup parsley to the bulger and stir to combine. Season with salt and pepper to taste.
- Divide the bulger mixture evenly among four bowls. Top with the chickpea salad, pickled cabbage, tomatoes, and cornichons. Drizzle with the yogurt sauce. Crumble the pita chips over top.