Chickpea and Bulgur Kofte

I guess this is another post that should be added to "What to do with leftover food" series.  I really didn't think it would turn out so good but as soon as I tried it I knew I had to write the recipe.  I like making bulgur pilaf because it's very easy and practical but I always make a little bit too much of it.  This time I made these nice falafel-like spicy koftes and they were super delicious.  If you have some canned chickpeas and bulgur, have a go at this and believe me you won't regret.  I normally prepare some chickpeas and freeze them in small bags to use them later on.  Bulgur rice in this recipe is very easy to make if you have some onions and fresh tomatoes, however you can also make it plain without onions and tomatoes if you'd like.  You would also need a food processor for this recipe.

Chickpea and Bulgur Kofte

(Makes about 10)

for Bulgur rice:

150 gr Bulgur (about 1 cup)

1 tomato, peeled and grated.

1 small onion - chopped

1/2 teaspoon of salt

1 teaspoon of blackpepper

2 cups of water or vegetable stock

1 tablespoon of olive oil

200 gr of cooked chickpeas

1 teaspoon of ground chilies

about 1 teaspoon of freshly milled blackpepper

salt to taste

1 tablespoon parsley

2-3 tablespoons of oil to cook

Start with making your Bulgur rice. First saute your onions with the olive oil.  Then add tomatoes and saute them with onions for about a minute. Add the bulgur, salt, pepper and water and leave it to cook over low heat for about 15 minutes.  Check regularly to make sure it's not sticking to the bottom of the pan.  When it's done leave it cool. 

To make the kofte, put the chickpeas, parsley, bulgur rice and the spices into the food processor.  Run it on a low level so that they are not forming a puree but a slightly crumbly mixture. 

When it's ready make little forms as in the picture and fry them on both sides on a non-stick pan with some olive oil or another oil of your choice.  Serve them with a nice green salad and Turkish cacik. (Recipe will follow)