Bulgur meatballs with soft wheat and vegetables

Ingredients for 2 servings:

• 150 g bulgur, fine
• 300 ml water, hot
• 1 onion(s)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 2 tbsp ajvar
• 1 tbsp pomegranate syrup
• 3 tbsp parsley
• ½ tsp sea salt
• 1 tsp sweet paprika powder
• ½ tsp pepper, green, ground
• chili flakes
• 160 g soft wheat
• 1 small cauliflower
• 10 tomatoes, dried
• 1 cucumber(s)
• 1 onion(s)
• 3 garlic cloves
• Olive oil for frying
• 1 tsp sea salt
• 1 tsp Gomasio
• 1 tsp turmeric
• ½ tsp ginger powder
• ½ tsp black pepper, freshly ground
• ½ tsp cubeb pepper, ground
• ½ tsp cardamom
• ½ tsp lemongrass
• ½ tsp flakes (pineapple flakes)
• ½ tsp flakes (passion fruit flakes)
• 2 curry leaves, finely crumbled
• ½ tsp galangal

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegan

Bulgur meatballs: Pour 300 ml of hot water over the bulgur in a bowl, just enough to cover it, and let it simmer for 30 minutes. Finely grate the onion, roughly chop the parsley, and place it in a mixing bowl along with all the other ingredients. Add the bulgur and knead for about 15 minutes. Then form the mixture into long meatballs. Vegetable soft wheat: Prepare the soft wheat according to the instructions. Cut the cauliflower into florets. Peel and dice the cucumber. Dice the onions and chop the garlic. Cut the sun-dried tomatoes into strips. Cook the cauliflower in salted water until al dente. Drain and reserve the cooking water. Heat the oil in a pan. Add the onions, garlic, sun-dried tomatoes, cucumbers, and cauliflower. Sauté everything together until hot. After 5 minutes, reduce the heat and add a little of the cauliflower cooking liquid. Add the spices and let everything thicken slightly. Now add the soft wheat to the vegetables and mix everything together. Serve on plates with the bulgur meatballs. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/archive/779/dsc00326