Bulgur Patties
Submitted by kkat
Crispy griddle-fried patties made from bulgur wheat and chickpea flour with onion and garlic. A quick, egg-free grain patty that works as a burger substitute or hearty side.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40Five ingredients, no eggs, and about 40 minutes from start to plate.
These bulgur patties hold together with chickpea flour and baking powder instead of eggs, making them naturally egg-free.
The bulgur cooks with onion until all the water is absorbed, then gets mixed with the chickpea flour batter, garlic powder, and a touch of chicken broth for savory depth.
Shaped into patties and browned on an oiled griddle, they develop a crispy crust with a tender, chewy center.
Pro Tips
- Mix the chickpea flour with cold water first to form a smooth paste before adding it to the bulgur. Lumps of dry flour won’t bind properly.
- Let the mixture sit for 5 minutes before shaping. The chickpea flour thickens as it hydrates, making the patties easier to form.
- Press the patties thin, about half an inch. Thick patties won’t crisp up on the outside before the center gets mushy.
- Serve on a bun with tahini sauce and pickled vegetables for a Mediterranean-style burger.
Ingredients
Directions
Add bulghur and onion to boiling water.
Stir, cover, and simmer until water is absorbed (5 to 10 minutes).
Add remaining ingredients.
Shape into patties on hot, oiled griddle.
Brown on both sides.
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