Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Place 1 cup of fine bulgur into a large bowl and pour 0.5 cup of hot water over it, covering the bowl and letting it soak for 15 minutes until the water is absorbed.

2. 2

   While the bulgur soaks, finely grate 1 medium onion and mince 2 cloves of garlic; then in a separate bowl, mash 1.5 cups of cooked chickpeas with the grated onion, minced garlic, 1 tablespoon of tomato paste, 1 teaspoon of ground cumin, 1 teaspoon of dried mint, 0.5 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.

3. 3

   Add the soaked bulgur, 0.25 cup of chopped fresh parsley, and 0.25 cup of chopped fresh dill to the chickpea mixture, mixing thoroughly with your hands until a cohesive dough forms.

4. 4

   Divide the mixture into small, walnut-sized portions and gently roll them into oval or round dumpling shapes, placing them on a lightly oiled plate or parchment paper as you form them.

5. 5

   Arrange the shaped bulgur and chickpea dumplings in a single layer in a steamer basket, ensuring there is space between each one, and steam over simmering water for 15-20 minutes, or until cooked through and firm.

6. 6

   While the dumplings are steaming, prepare the yogurt sauce by combining 1 cup of plain unsweetened yogurt with 1 minced clove of garlic (optional), 1 tablespoon of chopped fresh mint, and a pinch of salt in a small bowl.

7. 7

   Carefully remove the steamed bulgur and chickpea dumplings from the steamer and serve hot, accompanied by the fresh yogurt and mint sauce.