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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, bring bulgur and water to a boil; reduce heat. Cover and simmer about 5 minutes or until the water is almost absorbed. Remove from heat. Let stand, covered, for 10 minutes. Drain.
For a charcoal or gas grill, place whole jalapeño peppers on a grill rack directly over medium heat. Cover and grill 4 to 6 minutes or until tender and lightly charred. Remove stems and seeds and finely chop peppers. Reserve half of the chopped peppers.
In a large bowl, combine bulgur, half of the grilled jalapeño, jicama, 1/2 cup cilantro, radishes and red onion.
For dressing, in a screw-top jar combine 3 tablespoons olive oil, lime juice, water and 1/4 teaspoon salt. Cover and shake well to combine. Drizzle dressing over bulgur mixture; toss to coat. Cover and chill for 4 to 24 hours. Stir tomato into mixture just before serving.
In a food processor, combine beans, reserved jalapeño, remaining cilantro, 1 tablespoon olive oil, remaining 1/2 teaspoon salt, flour, garlic, coriander, cumin and pepper. Cover and process until finely chopped and mixture holds together, stopping and scraping down sides as needed. Shape into 4 patties. Brush patties with the remaining 1 tablespoon olive oil.
For a charcoal or gas grill, place patties on the greased rack of a grill directly over medium heat. Cover and grill 6 to 8 minutes or until heated through and lightly browned, turning once. Top each felafel with 1 tablespoon crema, if desired. Serve with tabbouleh and lime wedges.