Bollitos de trigo burgul con tabule

Ingredients 2 cups fine bulgur wheat Vegan béchamel sauce 2 tbsp oil 1/4 cup wheat or rice flour 1 cup unsweetened soy milk or water 1 tsp salt Pinch of black pepper Pinch of nutmeg 1/2 cup chopped onion 3/4 cup chopped red and green bell pepper 3 tbsp olive or sunflower oil 3/4 cup chopped olives 1 tsp garlic powder 3 tbsp chopped parsley Soak the wheat in boiling water for 25 minutes until tender. Prepare the béchamel sauce by mixing the oil with the flour in a small pot or pan, add the soy milk, season, and bring to a boil. Turn off the heat and let cool. Separately, sauté the onion and bell pepper in a little olive oil. When tender, turn off the heat. Drain the water from the wheat, mix with the béchamel sauce and the fried onions and peppers, add olives, chopped parsley, salt, and garlic powder, mix well, form into balls, and bake until golden brown. Serve with salad. See written recipe at: http://www.dimensionvegana.com/trigo-... I'm going to make a classic macrobiotic recipe, although they never use onions but leeks. I learned to make this recipe for baked bulgur wheat balls a few years ago at a cooking school in Buenos Aires. They're delicious and a great way to use up the wheat sometimes left over in the cupboards. If not, you already know you can make our famous kibe. #cooking #Burgul #wheat