Lunch: Beef and Bulgur Falafel

Recipe by Woman's Day Kitchen Fill up on falafel without any guilt thanks to this baked version featuring cumin- and turmeric-spiced bulgur wheat and beef patties that are layered in a pita with veggies and a tangy yogurt sauce.

Ingredients

3/4 c. bulgur wheat
8 oz. lean ground beef
2 scallions
2 clove garlic
1 tsp. ground cumin
1 tsp. ground turmeric
kosher salt
1 tbsp. olive oil
3/4 c. fresh mint leaves
1 c. plain fat-free yogurt
1/2 cucumber
4 multigrain pitas
1/4 small red cabbage
1 large yellow pepper

Instructions

Bring a medium pot of water to a boil. Place the bulgur in a medium bowl. Add enough boiling water to cover and let soak until tender, 15 to 20 minutes. Drain and return the bulgur to the bowl.
Heat oven to 425 ºF. Line a rimmed baking sheet with foil. Add the beef, scallions, garlic, cumin, turmeric and 1/4 tsp salt to the bulgur and mix to combine.
Form mixture into 24 1/2 in.-thick patties and place on the prepared sheet. Brush with the oil and roast until cooked through, 8 to 10 minutes.
Meanwhile, chop 1/4 cup mint. In a small bowl, mix together the chopped mint and yogurt.
Fill the pita halved with the cabbage, bell pepper, and remaining mint. Add the patties and top with the yogurt sauce.

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