Ingredients needed for your vegan baked Bulgur and Spinach Balls
- 500 g spinach washed and stems removed if needed
- 1 large onion
- 4 cloves garlic
- 1 cup bulgur
- 2 tbs chopped parsley
- 1/2 cups walnuts
- 2 leaves salvia optional
- sea salt by taste
- black pepper by taste
- 2-3 tbs oil for the baking sheet
Tahini dip
- 1 tbs sesam tahini
- 1/2 Lemon juiced
- 2 tbs Water
- sea salt by taste
Lately I rediscovered the bulgur wheat, which I really wanted to include in a vegan meatballs recipe. I found a suitable recipe, but it wasn’t a vegan one, so I skipped the cheese, and added chia seeds instead of eggs. I ended up with about 20-25 pieces. The result isn’t greasy at all, because I opted for oven baked version with just a little bit of oil. These vegan balls (fritters) go wonderfully with tahini sauce.
I wanted to add something green and decided to take advantage of the current spinach season. Even the kids know that spinach is super good for your health, but let’s just briefly recall why… It’s low in fat and even lower in cholesterol, rich in fiber, vitamin B3 and zinc, protein, vitamins A, C, E and K, vitamin B1, B6, folic acid, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.
How to prepare these Vegan Baked Bulgur and Spinach Balls
Baked Bulgur and Spinach Balls
Ingredients
- 500 g spinach washed and with stems removed if needed
- 1 large onion
- 4 cloves garlic
- 1 cup bulgur
- 2 tbs chopped parsley
- 1/2 cups walnuts
- 2 leaves salvia optional
- sea salt by taste
- black pepper by taste
- 2-3 tbs oil for the baking sheet
Tahini dip
- 1 tbs sesam tahini
- 1/2 Lemon juiced
- 2 tbs Water
- sea salt by taste
Instructions
- Soak the chia seeds in 6 tablespoons of water and leave for at least 10 minutes. It’s even better if you leave them for longer.
- Roughly chop the walnuts, but finely chop the onions and garlic.
- Cook the onion and garlic in 3 tablespoons of vegetable oil. Add the thoroughly washed spinach - it should be drained from the water and cut into strips. Sauté until it reduces its volume and releases its juices. Transfer the spinach to a large strainer or colander and let it drain.
- Cook the bulgur with 2 cups of water or according to the package instructions. Bring to a boil and cook for 7 minutes, add salt, stir well, cover with a lid and wait until the rest of the water is absorbed. Let it cool down and mix with the spinach, nuts, walnuts and spices. Add the chia seeds and mix well, they will serve as a binder.
- Shape patties from the prepared mixture with slightly moistened hands. Place on greased parchment paper and smear well with oil. Bake at 180 ° C in a preheated oven until golden brown.
- For the tahini sauce, combine all of the ingredients and mix thoroughly until obtaining a smooth mixture.