Bulgur Wheat and Chickpea Balls with Coriander Hummus
Looking for a nutritious plant-based dinner? Bulgur wheat, chickpeas and fresh veggies pack plenty of fibre and micronutrients into these deliciously spicy, herby bites. Serve with home-made hummus flavoured with fresh coriander, lemon zest and cumin.
Feeds
4People
Preparation time
110Min.
easy
Ingredients
- 100 g bulgur wheat
- 2 Knorr vegetable stock pot (dissolved in 800ml hot water)
- 1 onion, grated
- 2 carrots, grated
- 2 cloves garlic, minced
- 1 packet Knorr dry minestrone soup
- 1 x 400 g tin chickpeas, drained
- 50 g breadcrumbs
- 1 egg
- lemon, juice & zest
- 20 g coriander, chopped
- 80 g feta cheese, crumbled
- Robertsons atlantic sea salt, to season
- Robertsons ground black peppercorns, to taste
- 30 ml canola oil
- 2 x 400 g tin chickpeas
- 30 g coriander, roughly chopped
- 1 clove garlic, peeled & roughly chopped
- 30 ml olive oil
- 30 ml lemon juice
- Zest of 1 lemon
- Robertsons atlantic sea salt, to season
- Robertsons ground black peppercorns, to taste
- extra fresh coriander
Preparation method
- Place the bulgar wheat into a pot with the content of the Knorr stock pot. Bring to a boil then turn the heat down and simmer for about 20 minutes, until cooked. Then drain.
- Put the cooked bulgar wheat, onion, carrot, garlic, Knorr Minestrone Soup, chickpeas, breadcrumbs, egg, lemon juice and zest, parsley, coriander and feta into a blender. Blend until the mixture is combined still slightly chunky. Season to taste with Robertson’s Atlantic Sea Salt & Robertson’s Black Pepper.
- Roll the mix into golf ball-sized balls. Place them on a tray and allow to set in the fridge for at least 30 minutes.
- Preheat the oven to 190C.
- Heat the canola oil in a pan over a medium heat. Add the balls, in batches, and allow them to colour, turning them occasionally, then place them back on the tray.
- Once all the balls have been pan-fried, put them in the oven and cook for a further 10 minutes. Remove from the oven and allow them to sit for 5 minutes.
- Drain the chickpeas, keeping the liquid.
- Put all the ingredients, except the chickpea liquid, into a blender. Blend until smooth, adding enough of the chickpea liquid to get desired consistency.
- Season to taste with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
- Place the balls on a platter around your bowl of coriander hummus. Garnish with extra fresh coriander.
Nutrition
- Nut Free
- Vegetarian
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