- 1 cup fine bulgur wheat
- 2 cups boiling water
- 1 (14 oz) can chickpeas, rinsed and drained (or 1 ½ cups cooked)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 medium carrot (grated)
- 1 small zucchini (grated and squeezed dry)
- ½ cup chopped parsley
- 2 tbsp chopped mint
- 1 tsp ground cumin
- 1 tsp ground allspice
- ½ tsp black pepper
- 1 ½ tsp salt (adjust to taste)
- 2 tbsp olive oil
- vegetable oil (for deep frying)
Prepare the bulgurPlace the bulgur wheat in a bowl, cover with 2 cups boiling water, and let soak for 20 minutes. Drain and squeeze out excess water. Cook the aromaticsIn a skillet, heat 2 tablespoons olive oil over medium heat. Sauté onion and garlic until golden. Add carrot and zucchini, cooking 3–4 minutes until softened. Make the doughIn a food processor, pulse the chickpeas until mashed but not puréed. Transfer to a large bowl and combine with soaked bulgur, sautéed vegetables, parsley, mint, and spices. Mix well by hand until it forms a cohesive dough. Taste and adjust salt. Shape the kibehWith wet hands, scoop about 2–3 tablespoons of mixture and shape into oval or torpedo-like forms (traditional kibeh shape). Compress gently so they hold together. FryHeat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry kibeh in batches for 3–4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. ServeEnjoy hot with tahini sauce, yogurt dip, or a squeeze of lemon, along with fresh salad or pita bread.
