These Lebanese kibbeh balls are utterly delicious, with a crusty shell of bulgur wheat and a vegan filling with chickpeas, dates, and walnuts.
We oven-baked them instead of frying them to give you a healthier nibble, perfect on its own or with a salad.
In a bowl, soak the bulgur with the given water for 15 minutes.
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For the filling, heat chopped onions, walnuts, half of the spice mix, chickpeas and splash of water in a skillet for 5 min. Then, add chopped parsley, dates and set aside.
Now, blitz the bulgur in a blender with chickpeas, oil, flour, and half of the spice mix into a smooth dough. Then, let it harden in the fridge for 15 minutes.
To shape the kibbeh, roll 50g/1.7oz of dough into a ball, poke it with your finger and wiggle it around to make a hole.
Then, fill the hole with two teaspoons of filling.
Seal the hole by pinching the dough, and give it a torpedo shape or roll it into a ball.
Now, bake the kibbeh balls for 25 minutes at 220°C (430°F).
Serve them warm with tahini dressing and a tabbouleh salad.