Spiced Chickpea & Lentil Kibbeh with Tahini-Yogurt Drizzle & Herbed Tabbouleh

Ingredients

• 1/2 cup dried brown lentils, or 1 cup cooked
• 1 can chickpeas, 15 oz, drained and rinsed
• 1/2 cup fine bulgur wheat
• 1 1/2 cups fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 1 cup cherry tomatoes, diced
• 1/2 medium red onion, finely diced
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp allspice
• 1/4 tsp cayenne pepper
• 6 tbsp extra virgin olive oil, divided
• 1/4 cup pine nuts, toasted
• 3 tbsp tahini
• 1/4 cup plain Greek yogurt
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   Cook lentils according to package directions (about 20 minutes), drain and cool completely. Preheat oven to 400°F.

2. 2

   Soak bulgur in 3/4 cup hot water for 10 minutes until softened. Drain excess liquid.