Serve with: Crusty Buns — Tahini Sauce — Cherry Tomatoes
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2000
Ingredients
Method
Pour 1 cup (250 mL) boiling water over bulgur; cover and let stand for 10 minutes. Drain well. In food processor, finely chop chickpeas. Add bulgur, lemon juice, garlic, salt, cumin, coriander, pepper and egg; pulse to combine. Stir in red pepper, bread crumbs and parsley. Shape into 8 patties.
In nonstick skillet, heat half of the oil over medium-high heat; cook patties, in batches and adding remaining oil, for 4 to 6 minutes per side or until golden.
Nutritional facts <b>Per serving:</b> about
- Sodium 563 mg
- Protein 12 g
- Calories 266.0
- Total fat 7 g
- Cholesterol 54 mg
- Saturated fat 1 g
- Total carbohydrate 42 g
%RDI
- Iron 18.0
- Folate 32.0
- Calcium 5.0
- Vitamin A 10.0
- Vitamin C 57.0
