Green pea falafel with bulgur

Ingredients:

• 1 cup bulgur
• 0.5 cup tahini
• 6 tablespoons extra-virgin olive oil
• 2-3 tablespoons freshly squeezed lemon juice
• 1 clove of garlic
• 1 cup fresh mint
• 3/4 cup frozen green peas, thawed
• 0.5 tsp ground cumin
• 1 can (425 g) canned chickpeas, rinsed
• 0.5 cup panko breadcrumbs
• 0.5 large seedless cucumber, finely chopped

Preparation:

1. Bring 2 cups of water to a boil. Pour it over the bulgur in a large bowl, cover, and let it sit until tender, about 20 minutes.
2. Meanwhile, in a food processor, combine the tahini, 1 tablespoon each of olive oil and lemon juice, garlic, and a generous pinch of salt and black pepper. Add 1/2 cup ice cubes and pulse, scraping down the sides of the bowl as needed, until the sauce is smooth and all the ice has melted. Transfer 1/2 cup of the mixture to a small bowl for the dressing.
3. Add 1/2 cup mint, peas, and cumin to a food processor with the remaining tahini mixture and process until smooth. Add the chickpeas, breadcrumbs and a pinch of salt and black pepper; beat until the mixture is smooth but still has some chunks. Form the pea mixture into 12 balls, about 2 tablespoons each.
4. In a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add the falafel and cook, turning, until golden brown, adding another 1 tablespoon oil when the pan is dry, 6 to 8 minutes.
5. Drain any remaining water from the bowl with the bulgur. Add the cucumber, the remaining 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Tear the remaining 1/2 cup of mint and add to the bulgur; season with salt and pepper to taste and toss. Divide the bulgur among plates; top with the falafel. Thin the dressing with the remaining 1 tablespoon of lemon juice if it is too thick and drizzle over the falafel.