Kansas City infoZine, MO
Sept 20 2004
Chickpea Kufte with Walnut Filling
Monday, September 20, 2004 :: posted by infoZine Staff :: views
Kufta, “meatballs” that blend bulgur with vegetables or meat, are an
Armenian specialty. These, made of chickpeas, have a nut filling.
They make a meatless dish that is festive, substantial and satisfying
enough to please meat eaters, too.
3/4 cup medium bulgur
3/4 cup finely chopped onion, divided
1 can (15 oz.) chickpeas, rinsed and drained
1 large egg white
1/4 cup flat-leaf parsley leaves
1/4 tsp. red pepper flakes, divided
1/2 tsp. salt, divided (or according to taste)
1 Tbsp. extra virgin olive oil
1 tsp. ground cumin
2 Tbsp. chopped walnuts
1/4 cup chopped cilantro
2 Tbsp. dried currants
1 cup fat-free plain yogurt
2 Tbsp. tahini
1 Tbsp. lemon juice
small wedges of tomatoes (optional)
In a small bowl, soak bulgur in 1 cup hot water for 30 minutes. When
tender, place it in a food processor. Add 1/2 cup onion, chickpeas,
egg white, parsley, half the red pepper flakes and 1/4 tsp. salt.
Pulse, scraping down bowl as needed, until mixture forms a crumbly
dough, about 30 seconds. Turn onto a cutting board. Knead until a
grainy, tacky dough, about 1 minute. Spread on a plate, cover and
chill 1 hour.
To make the filling, heat oil in a small pan over medium-high heat.
Sauté remaining onion until translucent, about 4 minutes. Remove from
heat. Mix in cumin, nuts, cilantro, currants, remaining red pepper
flakes and 1/4 tsp. salt. Set aside to cool.
Form chilled dough into 24 balls, rolling it in your palms. Insert
thumb almost to the bottom of the ball to form a cup. Spoon in 1 tsp.
filling. Pinch and smooth sides over filling, sealing it inside.
Repeat, filling all the kufte. To a large pot of hot water that is
barely bubbling, gently add 12 balls. Cook 6 minutes, or until they
rise to the surface. Transfer to a plate with a slotted spoon. Repeat
with remaining kufte.
Mix yogurt with tahini, lemon juice and remaining salt for a dip to
serve with the kufte. Arrange kufte on a serving plate lined with
leaves of soft lettuce. Garnish with tomatoes.
Makes 4 main course servings.
Per main-course serving: 339 calories, 12 g. total fat (1 g.
saturated fat), 49 g. carbohydrate, 14 g. protein, 11 g. dietary
fiber, 671 mg. sodium.