Bulgur Wheat Balls

Flavorful spiced bulgur wheat patties with cranberries and herbs, fried and served with yogurt and sweet tamarind sauce.

Snack Vegetarian Appetiser Bulgur Wheat Persian

Estimated Nutrition

Calories

624.6

kcal / serving

2498.4 kcal total

Carbs

84g

per serving

335.8 g total

Fat

25.6g

per serving

102.5 g total

Protein

14.7g

per serving

58.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

150

Tamarind Sauce

Sweet

Dairy

piece

Eggs

Free-range

200

Greek Yoghurt

Fruits

Cranberries

Dried

GrainsCereals

200

Bulgur Wheat

NutsSeeds

tsp

Turmeric

Heaped

tsp

Cumin

Heaped, ground

tsp

Cinnamon

Ground

0.5

tsp

Cayenne Pepper

Coriander

Fresh, chopped

piece

Salt And Pepper

To taste

Nigella Seeds

tbsp

Coriander

Fresh, chopped, for serving

OilsFats

tbsp

Olive Oil

Vegetables

piece

Red Onion

Finely chopped

Method

Boil the bulgur wheat for 20 minutes until puffy.

Rinse the wheat under cold water and drain until cool.

Preheat your oven to 180°C.

Mix all ball ingredients except oil and squeeze to combine.

Shape the mixture into golf-ball sized balls or patties.

Chill the balls in the fridge for 30 minutes.

Fry the balls in hot oil for 4 minutes.

Finish in the oven for 10 minutes if desired.

Serve with yoghurt, tamarind sauce, nigella seeds, and coriander.