- prep time 20 min
- total time 25 min
- serves 6
¼ cup bulgur
1 19 ounce chickpeas, can, drained, rinsed
2 garlic, cloves, minced
2 onion, green, minced
2 tablespoons breadcrumbs, dried
2 tablespoons parsley, fresh, chopped
1 tablespoon lemon, juice
1 teaspoon cumin, ground
½ teaspoon coriander, ground
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sauce, hot, pepper
1 oil, vegetable, for deep-frying
1 bread, pita
1 tahini, (recipe follows)
1 pickle, dill, optional
1 cabbage, chopped, or, lettuce, optional
1 tomato, chopped, optionalTahini
½ cup tahini, (pure sesame paste)
¼ cup water, (approximately)
¼ cup lemon, juice
1 garlic, clove, finely, minced
2 tablespoons parsley, Italian, fresh, chopped
¼ teaspoon salt
1. Soak bulgur in about 2 cups (500 mL) hot water for 20 minutes.
2. Drain, in sieve, pressing out all excess moisture.
3. In food processor, combine bulgur and chickpeas; pulse until chickpeas are finely mashed but not puréed.
4. Transfer to bowl; stir in garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and hot pepper sauce.
5. In deep-fryer or deep pot or wok, heat oil to 350ºF (160ºC).
6. Shape mixture into 1-inch (2.5 cm) balls.
7. A few at a time, fry, until browned on all sides and cooked through, about 4 minutes.
8. Remove to paper towel-lined racks to drain.
9. Divide equally among pita breads with generous drizzles of tahini and your choice of assorted toppings.Tahini
1. Place tahini in bowl.
2. Combine water and lemon juice.
3. Using spoon, gradually stir enough of the water mixture into tahini until very smooth, adding more water if necessary (at first mixture will become stiff then thin out).
4. Stir in garlic, parsley and salt.
5. Cover and refrigerate for at least 1 hour or for up to 4 hours.
6. Bring to room temperature and stir before servings.
7. Yield: about 1 cup (250 mL)