Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 onion, finely chopped
- 1/2 cup fine bulgur
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 2 cups vegetable broth
- 2 red bell peppers, roasted and peeled
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large mixing bowl
- Medium saucepan
- Blender
Step-by-step instructions:
1. Drain the soaked chickpeas and place them in a food processor. Pulse until they are coarsely ground.
2. Transfer the ground chickpeas to a large mixing bowl and add the chopped onion, bulgur, flour, tomato paste, cumin, paprika, salt, black pepper, parsley, and mint. Mix well.
3. Gradually add the vegetable broth to the mixture, stirring constantly, until the mixture is moist and holds together.
4. Form the mixture into small oval-shaped balls, about the size of a golf ball.
5. In a medium saucepan, bring water to a boil. Add the chickpea balls and cook for 10-15 minutes, or until they float to the surface.
6. While the chickpea balls are cooking, prepare the red pepper sauce. In a blender, combine the roasted red peppers, garlic, olive oil, salt, and pepper. Blend until smooth.
7. Serve the chickpea balls hot, topped with the red pepper sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
5. Temperature:
- Boiling water for cooking the chickpea balls
Serving size:
- 4 servings
Nutritional information:
- Calories: 315
- Fat: 7g
- Carbohydrates: 53g
- Protein: 13g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas, but make sure to drain and rinse them well before using.
- You can use any type of broth instead of vegetable broth.
- You can use any type of herbs instead of parsley and mint.
Variations:
- You can add chopped nuts or raisins to the chickpea mixture for extra texture and flavor.
- You can serve the chickpea balls with a yogurt sauce instead of the red pepper sauce.
Tips and tricks:
- Make sure to pulse the chickpeas in the food processor until they are coarsely ground, but not pureed.
- If the chickpea mixture is too dry, add more broth. If it's too wet, add more flour.
- To make the chickpea balls easier to shape, wet your hands with water before forming them.
Storage instructions:
- Store any leftover chickpea balls and red pepper sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chickpea balls, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
- To reheat the red pepper sauce, place it in a small saucepan and heat over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chickpea balls on a bed of lettuce or spinach for a colorful presentation.
- Drizzle the red pepper sauce over the chickpea balls in a decorative pattern.
Garnishes:
- Sprinkle chopped parsley or mint over the chickpea balls for a fresh flavor and color.
- Top the red pepper sauce with a dollop of yogurt or sour cream.
Pairings:
- Serve the chickpea balls with a side of rice or quinoa for a complete meal.
- Pair with a crisp green salad for a lighter option.
Suggested side dishes:
- Rice pilaf
- Roasted vegetables
- Grilled eggplant
Troubleshooting advice:
- If the chickpea balls are falling apart while cooking, add more flour to the mixture.
- If the chickpea balls are too dry, add more broth to the mixture.
Food safety advice:
- Make sure to cook the chickpea balls thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Sulu köfte is a traditional Turkish dish made with ground meat and bulgur. This vegetarian version uses chickpeas instead of meat.
Flavor profiles:
- The chickpea balls are savory and slightly spicy, while the red pepper sauce is sweet and tangy.
Serving suggestions:
- Serve the chickpea balls and red pepper sauce with warm pita bread for a Mediterranean-inspired meal.
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Region: Turkish