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
4Person
Preparation time
110Min.
easy
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
Preparation method
Nutrition
- Nut Free
- Vegetarian
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