Spiced Bulgur and Chickpea Patties
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Spiced Bulgur and Chickpea Patties Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6-8 servings
Ingredients
  • ½ cup fine bulgur
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 shallot, peeled and minced
  • 1 large garlic clove, peeled and minced
  • 2 tablespoons finely chopped cilantro leaves
  • ½ teaspoon allspice
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne
  • ¾ cup all-purpose flour
  • 2 tablespoons plain cornmeal
  • 1 teaspoon baking powder
  • Oil for frying
  • Mixed salad greens
  • Lime wedges
Instructions
  1. Place the bulgur in a heat-resistant bowl and add 2 cups boiling water. Stir, cover and allow to stand for 10 minutes. Drain through a fine-meshed colander to remove any excess moisture.
  2. Meanwhile, place the chickpeas, shallots, garlic, cilantro, allspice, pepper, cumin, coriander, salt and cayenne in a food processor. Puree until smooth. Transfer to a mixing bowl and stir in the flour, cornmeal and baking powder. Add the bulgur and stir to blend. If the dough is too sticky, add more flour a tablespoon at a time. Form into patties, each using 2 tablespoons of the dough. Place on a waxed paper lined baking sheet and refrigerate for 10 minutes.
  3. Place the oil a half-inch deep in a heavy skillet over medium-high heat. When hot, slide the patties in the oil and fry about 2 minutes or until lightly browned on one side. Do not overcrowd the pan. Flip and repeat. Drain on paper towels.
  4. Serve warm or at room temperature on mixed salad greens with lime wedges.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/lettuce-eat-salad/