Beef Koftas With Herbed Bulgur Salad

• 2 cups reduced-sodium vegetable or chicken broth
• 1 cup uncooked bulgur
• 1 tsp hot pepper sauce
• 1 tsp ground cumin
• 1 can chickpeas (15 oz), drained and rinsed
• 10-15 None cherry tomatoes, diced
• 2 None red bell peppers, deseeded and chopped
• 1/2 None cucumber, peeled and chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh basil
• 1/4 cup olive oil
• 1/2 None lemon, juiced
• 1 lb ground beef
• 1 None onion, finely diced
• 1 None red chile pepper, minced
• 1/3 cup chopped fresh mint leaves
• 1 None egg
• 1 tbsp dry breadcrumbs
• 2 tbsp vegetable oil
• None None Lemon zest, for garnish

1. Bring the broth to a boil in a medium saucepan. Remove from the heat. Stir in the bulgur, hot pepper sauce, 1/2 tsp cumin and salt and pepper to taste. Cover and let stand for 20 mins until tender.
2. In a large bowl, mix together the chickpeas, cherry tomatoes, bell peppers, cucumber, half the parsley and half the basil. Fold in the bulgur, then mix in the olive oil and lemon juice. Season with salt and pepper. Set aside.
3. In another bowl, combine the ground beef, onion, chile pepper, mint, egg and breadcrumbs. Add the remaining parsley, basil and cumin and season with salt and pepper. Mix until combined, then form into 12 oval-shaped kofta meatballs. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the koftas and cook for 12-15 mins until browned and cooked through. Divide the bulgur salad and koftas among four plates. Garnish with the lemon zest and serve.

vegetable, bulgur, pepper sauce, ground cumin, chickpeas, tomatoes, red bell peppers, cucumber, parsley, fresh basil, olive oil, lemon, ground beef, onion, red chile pepper, mint leaves, egg, breadcrumbs, vegetable oil, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/16750 (may not work)