Party Recipe

Warm pita bread in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and warm in the oven at 350°F (175°C) for 5–7 minutes.

In a food processor, combine tahini and lemon juice. Process for 1 minute until creamy and whipped.

Add garlic, olive oil, cumin, and salt to the tahini mixture. Process until combined, about 30 seconds.

Add chickpeas in batches, processing until smooth. Scrape down sides as needed.

Add water gradually to adjust the texture until desired creaminess is achieved.

Transfer to a serving bowl and drizzle with additional olive oil if desired.

Soak dried chickpeas in water overnight (8–12 hours), then drain and rinse.

In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt. Pulse until mixture resembles coarse sand.

Add baking powder and flour to the mixture. Stir to combine. Refrigerate for 30 minutes.

Form the mixture into small balls or patties using your hands or a scoop.

Heat vegetable oil in a deep pan to 350°F (175°C). Fry falafel in batches for 3–4 minutes, until golden brown and crispy.

Drain on paper towels and serve warm.

Place bulgur in a bowl and pour boiling water over it. Cover and let sit for 30 minutes, until bulgur is tender.

Drain any excess water from the bulgur and fluff with a fork.

Add chopped parsley, mint, tomatoes, cucumber, and green onions to the bulgur.

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Pour dressing over the bulgur mixture and toss to combine.

Refrigerate for at least 30 minutes before serving for best flavor.