Lamb Koftas With Rustic Tabbouleh

• 1/3 cup bulgur wheat
• 1 cup flat-leaf parsley loosely packed, coarsely chopped
• 1/2 cup mint loosely packed, coarsely chopped
• 7 ounces cherry tomatoes quartered
• 1 cucumber small, quartered lengthwise and sliced
• 3 green onions sliced
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 1/3 pounds ground lamb
• 2 cloves garlic finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon mint coarsely chopped
• 2 green onions sliced
• 1/3 cup breadcrumbs
• 1/3 cup club soda
• 1/4 teaspoon salt flakes
• 1/2 teaspoon pepper ground while
• 1 1/2 tablespoons olive oil
• pita bread
• tzatziki

1. For the tabbouleh, place bulgur wheat and 2/3 cup boiling water in small bowl. Cover with plastic wrap. Let stand for 30 mins.
2. Toss parsley, mint, tomatoes, cucumber, onions, lemon juice and oil in a large bowl. Season with salt and black pepper. Cover and refrigerate until bulgur wheat is ready.
3. Meanwhile, for the koftas, combine ground lamb, garlic, cumin, coriander, mint, onions, breadcrumbs, club soda, salt and pepper in a large bowl. Roll into 12 patties and place on a tray.
4. Heat oil in a large skillet on medium-high heat. Cook koftas in batches for 3-4 mins each side, until cooked through.
5. Drain bulgur wheat and add to salad; toss to combine. Serve with koftas, pita bread and tzatziki.

bulgur wheat, flatleaf parsley, mint loosely packed, tomatoes, cucumber, green onions, lemon juice, extravirgin olive oil, ground lamb, garlic, ground cumin, ground coriander, mint coarsely chopped, green onions, breadcrumbs, club soda, salt flakes, pepper ground while, olive oil, pita bread

Taken from www.yummly.com/recipe/Lamb-Koftas-with-Rustic-Tabbouleh-1401369 (may not work)