BULGUR FALAFEL

Makes: 8

½ cup (125 mL) fine bulgur wheat 2 potatoes, peeled and cut into chunks 2/3 cup (160 mL) dried bread crumbs ¾ cup (180 mL) dried bread crumbs 1 small bunch parsley, leaves only 1 small bunch mint, leaves only 1 onion, finely chopped ½ tsp (2.5 mL) Lebanese 7-Spice Seasoning (recipe follows) ½ tsp (2.5 mL) ground cumin 2 tbsp (30 mL) olive oil Salt and pepper

1. Soak the bulgur in 1/3 cup (80 mL) boiling water for 15 minutes or as directed on the package. Drain well.

2. Boil the potatoes in plenty of salted boiling water for 8 minutes or until tender. Drain and let stream, then transfer to a bowl.

3. Meanwhile, in a separate saucepan, boil the lentils in plenty of unsalted boiling water until tender. Drain well.

4. In a blender or food processor, combine the potatoes, lentils, bulgur wheat, ½ tsp (2.5 mL) pepper, and all the remaining ingredients except for the oil. Pulse to combine, but do not overprocess: the mixture should be smooth, but retain some texture. Season well.

5. Mould the mixture into 8 equal patties, ½-¾ inch/1.25-2 cm thick. Flour them to prevent them from sticking, if necessary.

6. Heat 1 tbsp (15 mL) oil in a large skillet or frying pan over medium heat. Cook the patties in batches for 3-4 minutes on each side or until golden, crisp and heated through. Serve warm.