Falafel Hash

with Grapefruit-Arugula Tabbouleh

It’s tough to make falafel on a weeknight, so we’ve taken some of the elements and provided a way for you to put them together in a fraction of the time. The ‘falafel’ is smashed and panfried canned chickpeas made as crunchy as the traditional deep-fried version by following the hash rule: do not stir until the bottom has had a chance to brown. A side of eggplant is roasted and seasoned with za’atar (thyme, sesame seeds, and sumac). And we replace the out-of-season cucumbers and tomatoes of a traditional tabbouleh with chopped grapefruit and arugula. You’ll love it.