Kibbeh Middle Eastern Bulgur Patties
This vegan patties are rich in plant protein and iron, which helps support healthy blood formation.
Drink a glass of freshly squeezed orange juice with this dish so your body can better absorb the vegetable iron from the bulgur.
Place the bulgur in a large bowl and cover with boiling water. Let soak for about 20 minutes. Rinse the eggplant and coarsely chop. Rinse the chile pepper, cut in half lengthwise, remove the seeds and chop finely. Peel and dice the onion. Peel and mince the garlic. Puree the vegetables briefly in a blender or food processor until slightly chunky. Mix the pureed vegetables and bulgur together in a large bowl. Mix in the cornstarch, allspice and coriander.
Shape the mixture into 12-16 patties. Rinse the parsley, pat dry, remove the leaves and chop finely.
Heat a bit of sunflower oil in a large pan and cook the bulgur patties for 3-4 minutes per side, until golden brown. Drain on paper towels, place on a serving platter and garnish with chopped parsley.