Falafel Hash

Heat the oven to 400°F. Put the bulgur, 1/2 cup water, and a pinch of salt in a small pot and bring to a boil. Remove from the heat, cover, and let steep. Check for doneness after 15 minutes; the water should be absorbed.

Grease a rimmed baking sheet with 1 tablespoon oil. Rinse and trim the eggplants; slice them into 4-inch-long sticks. Spread them out on the pan, sprinkle with the za’atar and salt, and roast, turning once, until they’re brown, 20 to 30 minutes.

Meanwhile, put 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drain and rinse the chickpeas; add them to the skillet. Trim, peel, and chop the onion. Add it to the pan along with the cumin, coriander, baking soda, and 1/4 teaspoon of the cayenne (or more depending on your affinity for heat). Peel and chop enough garlic to measure 1 teaspoon, add it to the pan, and sprinkle with salt and pepper. Stir the mixture, and then crush about half the chickpeas with a fork or masher. Cook, undisturbed, until the bottom is crisp and brown, 5 to 10 minutes; remove the pan from the heat. 

Rinse and dry the parsley; chop the leaves. Rinse and halve the lemons. Add the parsley and the juice of 1 lemon to the chickpea mixture, stir, and taste and adjust the seasoning. Whisk together the tahini, the juice of 1/2 lemon, 2 tablespoons water, and a sprinkle of salt and pepper in a small bowl and let sit. Wrap the pitas in foil and put them in the oven until they’re warm, 5 to 10 minutes.

Transfer the cooked bulgur to a large mixing bowl. Rinse and peel the grapefruit; cut the flesh from around the core and chop it, removing any seeds, and add it to the bowl. Rinse, dry, and chop the arugula as finely as you like. Rinse and dry the mint; strip the leaves from the stems and chop them. Add the grapefruit, arugula, mint, the juice of 1/2 lemon, 1 tablespoon oil, and a pinch of salt and pepper to the bowl. Toss well and taste and adjust the seasoning. To serve, divide the tabbouleh among plates and nestle some falafel hash and eggplant alongside; pass the pitas and tahini sauce at the table.