6 Serves
69 Mins
In a bowl, cover the bulgur wheat with cold water and allow it to soak for 30 minutes. In a separate bowl, soak the bread in cold water for 15 minutes.
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Vitamin E
1 mg / 15 mgVitamin K
99 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
274 µg / 400 µgCalcium
197 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
139 mg / 420 mgPhosphorus
299 mg / 1,250 mgPotassium
906 mg / 4,700 mgSodium
377 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
13 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Drain the soaked bread using a colander, squeezing out all excess moisture. Drain the bulgur wheat thoroughly using a fine sieve.
In a food processor, combine the chickpeas, lemon juice, garlic, cilantro, red pepper flakes, ground cumin, black pepper, and green onions. Pulse until the mixture is finely chopped but not pureed.
Transfer the chickpea mixture to a large bowl and stir in the prepared bulgur wheat and bread until well combined. Shape the mixture into thirty 1-inch balls.
Heat 1 inch of cooking oil in a heavy 12-inch skillet over medium-high heat. Fry the patties in batches for 2-3 minutes per side until golden brown, then drain on paper towels.
Serve the warm patties inside pita bread halves, topped with sliced tomato, cucumber, bell pepper, green onions, lettuce, and a drizzle of tahini.
25
g43
g10
g
Greek