¼ C. bulgur
Salt and pepper
3 T. extra-virgin olive oil, divided
8 oz. eggplant
1 T. za’atar
15-oz. can chickpeas
1 onion
1½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. baking soda
Cayenne pepper
1 tsp. chopped garlic
Handful fresh parsley
2 lemons
¼ C. tahini paste
2 whole-wheat pitas
1 grapefruit
2 oz. baby arugula
Handful fresh mint

Heat oven to 400 degrees. Put bulgur, ½ C. water and pinch of salt in small pot and bring to a boil. Remove from heat, cover and let seep. Check for doneness in 15 minutes; water should be absorbed. Grease a rimmed pan with 1 T. oil. Rinse and trim eggplant, then slice into 4-inch-long sticks. Spread out on pan, sprinkle with za’atar and salt and roast, turning once, until they’re brown, 20 to 30 minutes. Make falafel: Put 1 T. oil in large nonstick skillet over medium-high heat. Drain and rinse chickpeas; add to skillet. Trim, peel and chop onion. Add to pan along with cumin, coriander, baking soda and ¼ tsp. cayenne. Add chopped garlic and sprinkle with salt and pepper. Stir mixture, then crush about half the chickpeas with fork or masher. Cook, undisturbed, until bottom is crisp and brown, 5 to 10 minutes. Remove pan from heat. Make tabbouleh: Rinse, trim and dry parsley, then chop leaves. Rinse and halve lemons. Add parsley and juice of 1 lemon to chickpea mixture, stir, and taste and adjust seasoning. Whisk together tahini, juice of 1/2 lemon, 2 T. water and a sprinkle of salt and pepper in small bowl and let sit. Wrap pitas in foil and warm in oven, 5 to 10 minutes.Transfer cooked bulgur to large mixing bowl. Rinse and peel grapefruit, cut flesh from core and chop it, removing any seeds. Rinse, dry and chop arugula as finely as you like. Rinse and dry mint; strip leaves from stems and chop them. Add grapefruit, arugula, mint, juice of 1/2 lemon, remaining 1 T. oil and a pinch of salt and pepper to bowl. Toss well, and taste and adjust seasonings.
Serve tabbouleh with falafel hash and eggplant alongside; pass pitas and tahini sauce at the table.