Bulgur Wheat and Chickpea Balls with Coriander Hummus

Name: Bulgur Wheat and Chickpea Balls with Coriander Hummus
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 4
Cuisine: South African
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 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

4 People
110 min.
easy

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.

Ingredients

Chickpea Balls:

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 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

Coriander Hummus:

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

TO SERVE:

extra fresh coriander

Cooking Method

Balls

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.

Coriander Hummus

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.