Kofta with Tabbouleh

Adapted from Cook's Library: Vegetarian

• 1 cup bulgur, quinoa or other fluffy grain
• 2 cups veggie stock

Kofta:

• 1/2 cup cooked adzuki beans
• 1/2 small to medium onion, diced
• 2 cloves garlic, crushed
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tbsp fresh cilantro (or 1/2 tsp dried)
• 1 egg, beaten
• 1/2 cup bread crumbs

Tabbouleh:

• 1 tbsp lemon juice
• 1 - 2 tsp olive oil
• 3 tbsp fresh parsley, minced or 2 tsp dried
• 2 - 3 green onions, finely chopped
• 1 tbsp fresh mint (or 1 tsp dried) - optional
• 1/2 cucumber, chopped OR 1 medium eggplant, diced
• 1 large tomato, chopped OR 1 leek, light green and white parts only, sliced

First, cook the bulgur in the veggie stock in a rice cooker. You can cook it on the stove by bringing the stock to a boil and adding the bulgur. Cook for about 15 minutes until the stock has been fully absorbed. If using quinoa or another grain, adjust liquid and times to suit.

Making the Kofta

Mash beans well in a large bowl. Combine all of the remaining ingredients under "Kofta" along with 1/2 of the cooked bulgur and mix into the beans. Form into patties or meatballs with wet hands and place on a small quarter-sheet pan. Spray tops liberally with non-stick spray.

Broil for 10 - 12 minutes, turning once halfway through, until browned.

Making the Tabbouleh

If using eggplant, saute in a bit of olive oil until browned before adding. Mix remaining 1/2 of bulgur with all ingredients under "Tabbouleh".

Serve kofta atop the tabbouleh.