Prep Time 4 Hour30 Min
Cook Time 40 Min
Servings4 servings People
Calories450 kcal
(Crispy Vegan Bulgur Meatballs in Tomato Sauce)
I’ve cooked this bulgur kofta a handful of times in my kitchen, usually for a weekend lunch when we’re keeping things meat-free and stretching the budget. It’s an old Egyptian recipe where the bulgur—called ghalla here—gets soaked overnight basically, then ground with a ton of herbs like dill, parsley, and cilantro for that fresh bite. No meat involved, but the meat spices give it a familiar savoriness. The patties fry up crisp outside but stay moist inside thanks to the soaking, and then they simmer in this straightforward tomato sauce with potatoes.Last time I rushed the soak to 3 hours and the texture came out a bit grainy—lesson learned, give it the full 4 hours or more if you can. My family eats it with bread or rice, hot from the pot, and it makes enough for 4 solid portions. Prep takes time upfront because of the soaking, but once that’s done, it’s mostly hands-off. Simple ingredients you can find anywhere, and it holds up well as leftovers too.
Ingredients
- 2 ½ cups bulgur wheat, washed and soaked for at least 4 hours (don’t skip this)
- 3 bunches mixed dill and parsley, finely chopped (about 3 cups total)
- 1 bunch cilantro, finely chopped (about 1 cup)
- 1 red bell pepper, roughly chopped
- 5 whole garlic cloves
- 1 medium onion, roughly chopped
- Salt, black pepper, and meat spice blend (to taste—I use about 1 tsp each)
For the sauce:
- Oil for frying the kofta
- 1 small onion, diced fine
- 2 medium potatoes, cut into cubes
- 4 cups tomato juice
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- Salt, black pepper, and 1 stock cube (adjust to taste)
- Oil for the sauce
Instructions
- Drain the soaked bulgur and grind it in a food processor to a coarse paste—not too fine. Dump it into a big bowl.
- Throw the chopped herbs, red pepper, whole onion, and garlic cloves into the processor. Season with salt, pepper, and meat spices. Pulse until it’s a chunky paste.
- Mix this green paste into the bulgur. Knead it all together until it starts to get smooth and sticky. If it’s too dry, a splash of water helps.
- Shape into finger-sized patties. Stick them in the fridge for at least an hour—they hold together better cold.
- Heat oil in a skillet and fry the patties until browned on all sides. Pull them out and drain on paper towels.
- In a pot, heat some oil and sauté the diced small onion until it softens up.
- Stir in any leftover garlic or pepper bits, tomato paste, tomato juice, sugar, salt, pepper, and stock cube. Let it bubble and thicken for 10 minutes or so.
- Add the potato cubes and simmer until they’re nearly soft, about 15-20 minutes.
- Drop in the fried kofta, give it a gentle stir, and let everything simmer together for 2 minutes. Don’t overcook or the patties fall apart.
- Serve it hot straight from the pot.
Why You’ll Love This Recipe
- Uses cheap staples like bulgur and canned tomato juice, so it doesn’t break the bank.
- The herbs cut through the sauce’s richness for a balanced fresh taste.
- Fills up a family lunch without much fuss, reheats decently for next day.
Chef’s Tips for Perfection
- Soak the bulgur the night before; anything less and it’ll be tough to bite.
- Fry on medium heat so the outside crisps without burning, and pat patties dry before frying.
- Swap red pepper for green if that’s what you have—adds a sharper kick.
Storage and Reheating
Keeps in the fridge for 3 days in a covered container. Reheat on the stove with a bit of water to loosen the sauce—microwave works but stir halfway.
Nutritional Notes
Per serving: around 450 calories, mostly from the bulgur and oil. Decent fiber from the wheat and veggies, about 10g protein.
