Boy, this week is all about the extra-long recipes, isn't it? This is one I've been meaning to share for a while. We've had this a few times and enjoyed it thoroughly every time. It's a great meatless main that doesn't feel meatless. I'm not sure how meat would make this better, actually, given that bulgur and adzukis are so damn good. In the recipe, I noted two of the ways we've made the tabbouleh. One is more for summer when fresh cucumbers and tomatoes are readily available. The other is for fall when eggplants are coming out your ears. Both are great in their own ways.
Adapted from Cook's Library: Vegetarian
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.