For the chipotle hummus, mix all ingredients in a blender until smooth and let sit.
Then, cook bulgur by pouring 1 cup of boiling water atop, covering and letting sit for 15-20 minutes until cooked (water absorbed).
While bulgur is cooking, prepare Sol Cuisine Organic Falafel patties according to package directions.
Defrost tahini sauce by immersing package in a bowl of warm water.
Pre-heat oven to 400 °F, seasoning baguette slices with a brush of olive oil and pinch of rosemary (toast during the last few minutes of recipe).
Mix together salad ingredients: parsley, tomatoes, cucumbers, olives, onion, mint, lemon, then add olive oil and sea salt according to taste.
Once salad is ready and baguette slices are toasted, spread a generous amount of chipotle hummus over baguette
Lastly, top with salad, falafel and drizzle tahini sauce overtop.
2 Cups of Italian Parsley
1/2 Cup of Bulgur
1 Cup of Tomatoes, Diced
1 Cup of Cucumbers, Diced
2/3 Cup of Kalamata Olives, Diced
1/2 Cup of Red Onion, diced
1/4 Cup of Fresh Mint, Minced
Juice of 1 Lemon
Pinch of Sea Salt
Extra Virgin Olive Oil
Rosemary for Seasoning
1 Baguette (or skip and serve as a salad)
2 Tbsp. of Defrosted Tahini Sauce (comes in Sol Cuisine Organic Falafel package)
1 Can (400 ml) of Chickpeas, Washed and Drained
1/4 cup of Tahini Sauce
2 Cloves Garlic, Minced
1 Chipotle in Adobo
1 1/2 tsp. of Adobo Sauce
1 Tbsp. of Fresh Lemon Juice
1 Tsp. of Cumin
1/4 Tsp. of Spanish Paprika
2 Tbsp. of Extra Virgin Olive Oil
1 Tbsp. of Fresh Ground Pepper