- 3/4 c water
- 1/2 c bulgur
- 1 T olive oil
- 1 medium red onion, minced
- 2 cloves garlic, minced (1 t.)
- 1/4 t crushed red chili flakes
- 1 1/4 t. cumin
- 1 1/4 t. coriander
- 1 1/2 c cooked chickpeas
- 1 1/2 T. lemon juice
- 1/4 c + 2 T. dried bread crumbs
- 1/8 c. minced fresh cilantro
- 1/8 c. minced fresh parsley
- salt to taste
- olive oil for spraying
Bring the water to a boil and remove from the heat. Mix in the bulgur. Cover; allow to sit until all the water is absorbed, about 20 minutes.
Heat the olive oil in a small pan. Saute the onion and garlic over medium heat until the onion is translucent. Add the red chili flakes, cumin, and coriander, and saute for 1 minute.
Combine the chickpeas and bulgur in the bowl of a food processor; add the lemon juice, bread crumbs, cilantro, parsley, and salt, and process until just mixed.
Preheat oven to 400F. Allow the mixture to rest for 15 minutes before forming into 2-inch balls. Place the balls onto a lightly oiled sheet pan. Spray the balls with olive oil. Bake for 25 to 30 minutes, until golden, turning the pan once during baking.
Serve stuffed inside pita bread with tahini sauce.
Per Serving: Calories 160; Protein 10g; Carbohydrate 20g; Total fat 8g
From The Whole Foods Market Cookbook, p. 27