Chef Rashad Moumneh
Falasophy started as a food truck, driving around Southern California and serving up modern Lebanese street food. There’s now a brick-and-mortar location of the concept, with a menu offering pitas, wraps, bowls and salads featuring falafel, tabouli, shawarma and other Middle Eastern ingredients. In this recipe, bulgur wheat is the grain that forms the base of the salad.
4 lemons, divided
1 cup dry bulgur
8 cups kale, finely chopped
3 cups Persian cucumber, chopped
1½ cups mint, finely minced
1 cup scallions, chopped
1 cup olive oil
2½ tsp. salt
Ground pepper, to taste
2 avocados, peeled and seeded
Cherry tomato halves (optional)
Feta cheese (optional)
1. Into medium bowl, squeeze juice from 3 lemons. Add dry bulgur; let soak in lemon juice for 30 to 60 minutes.
2. Stir kale, cucumber, mint, scallions, olive oil, salt and pepper into bulgur. Juice the remaining lemon and add to taste. Stir in cherry tomatoes.
3. Let salad marinate in refrigerator for 30 to 60 minutes.
4. When ready to serve, cut avocados into large chunks and place on top of salad. Sprinkle with feta cheese if using.
Photo courtesy of California Avocado Commission