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Bulgur Wheat And Chickpea Balls With Coriander Hummus

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

69.4g

Energy (kJ)

6257kJ

Energy (kcal)

1494kcal

Carbohydrate incl. fibre (g)

222.1g

Carbohydrate excl. fibre (g)

162.2g

Sugar (g)

37.9g

Fibre (g)

59.9g

Fat (g)

41.3g

Saturated fat (g)

8.0g

Unsaturated fat (g)

27.3g

Monounsaturated fat (g)

12.7g

Polyunsaturated fat (g)

14.6g

Trans fat (g)

0.0g

Cholesterol (mg)

72mg

Sodium (mg)

1359mg

Salt (g)

3.40g

Vitamin A (IU)

6313IU

Vitamin C (mg)

33.3mg

Calcium (mg)

488mg

Iron (mg)

20.91mg

Potassium (mg)

3030mg

Total

277.5g

25027kJ

5978kcal

888.5g

649.0g

151.6g

239.5g

165.1g

32.2g

109.2g

50.6g

58.6g

0.0g

287mg

5437mg

13.59g

25252IU

133.1mg

1951mg

83.63mg

12119mg

Chickpea Balls:

  • 100 g bulgur wheat
  • 2 Knorr vegetable stock pot (dissolved in 800ml hot water)
  • 1 onion, grated
  • 2 carrots, grated
  • 2 cloves garlic, minced
  • 1 packet Knorr dry minestrone soup
  • 1 x 400 g tin chickpeas, drained
  • 50 g breadcrumbs
  • 1 egg
  • lemon, juice & zest
  • 20 g coriander, chopped
  • 80 g feta cheese, crumbled
  • Robertsons atlantic sea salt
  • Robertsons black pepper
  • 30 ml canola oil

Coriander Hummus:

  • 2 x 400 g tin chickpeas
  • 30 g coriander, roughly chopped
  • 1 clove garlic, peeled & roughly chopped
  • 30 ml olive oil
  • 30 ml lemon juice
  • Zest of 1 lemon
  • Robertsons atlantic sea salt
  • Robertsons black pepper

TO SERVE:

  • extra fresh coriander