Vegetarian Zaatar Kibbeh with Roasted Vegetables

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Rinse the bulgur wheat under cold water, then place it in a bowl and cover with hot water. Let it soak for 15 minutes, then drain any excess water and squeeze out extra moisture.

3. 3

   Finely chop the onion. Dice the zucchini and red bell pepper into small cubes.

4. 4

   In a large bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth, leaving some texture.

5. 5

   Add the soaked bulgur wheat, chopped onion, 1 tablespoon of zaatar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the mashed chickpeas. Mix well until combined.

6. 6

   Line a baking tray with parchment paper. Drizzle 1 tablespoon of olive oil over the diced zucchini and red bell pepper. Sprinkle with the remaining 1 tablespoon of zaatar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly.

7. 7

   Spread the vegetables on half of the baking tray. On the other half, shape the bulgur-chickpea mixture into small oval patties (kibbeh), about 2 cm thick.

8. 8

   Drizzle the remaining 1 tablespoon of olive oil over the kibbeh patties.

9. 9

   Bake in the preheated oven for 25-30 minutes, flipping the kibbeh patties halfway through, until the vegetables are roasted and the kibbeh is golden and firm.

10. 10

    Serve the zaatar kibbeh warm with the roasted vegetables on the side. Enjoy!