Creado con IA
Vegetarian Zaatar Kibbeh with Roasted Vegetables
50 min 269 kcal por ración Fácil
Ingredientes
4 Raciones
- bulgur wheat200 g
- cooked chickpeas200 g
- onion1 medium (about 110g)
- zaatar2 tablespoons (about 14g)
- zucchini1 medium (about 200g)
- red bell pepper1 medium (about 120g)
- olive oil2 tablespoons (about 27g)
- salt1 teaspoon (about 6g)
- black pepper1 teaspoon (about 2g)
Preparación
- 1
Preheat your oven to 200°C (390°F).
- 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
Finely chop the onion. Dice the zucchini and red bell pepper into small cubes.
- 4
In a large bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
- 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
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
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
Drizzle the remaining 1 tablespoon of olive oil over the kibbeh patties.
