Our Kisir – Turkish bulgur comes vegan with falafel and feto. Kisir differs from other salads as it is mainly made from bulgur wheat which is very filling. It’s super healthy, very tasty and eaten with a portion of protein, in our proposal homemade falafel . It is made from bulgur, which is very high in fiber and promotes better digestion and heart health. This vegan salad is perfect for meals that you want to prepare ahead of time, full of fresh and vibrant flavors. It’s so delicious and full of flavor, I can’t wait for you all to try it!
Hearty and filling, this bulgur salad is a great addition to main dishes like oven-baked fennel or oven -baked almond broccoli . You can also prepare the salad as a full lunch and take it to work on busy days.
This salad requires very few ingredients. You will need bulgur, red peppers, carrots, ajvar or pepper paste, and tomatoes. Some people add red onions, but I sometimes serve kisir with red, white, or spring onions. You can also put the onions aside for the people or kids who don’t like onions. If you like this salad spicier, add some chopped jalapeños, chili, or hot peppers.
What is bulgur wheat?
Bulger wheat is one of the most popular whole grains in the Middle East. It is made from dried wheat, usually durum wheat. Bulgur is native to the Middle East and Mediterranean, making it a key ingredient in many Middle Eastern and Mediterranean dishes.
How do you prepare bulgur wheat?
For this recipe I used Turkish bulgur, which you can find at Araber or in well-stocked supermarkets. Avoid coarse or extra-coarse bulgur, as the cooking instructions are different for these two varieties. If you already have coarse bulgur in the pantry, follow the package directions for preparation. Since the bulgur has already been parboiled and dried before packaging, it does not need to be cooked.
For example, you can pour 1.5 cups of boiling water over 1 cup of bulgur and cover and let it soften for about 20 to 30 minutes. Stir occasionally. Many people make the bulgur by doubling the amount of boiling water and then draining off the excess water later. I don’t like it that way because it makes the bulgur soggy and wet. I find that 1.5 times the amount of boiling water works best and still makes the bulgur a little grainy and fluffy.
if you like our Turkish Bulgur Salad with Falafel and Feto, you might also be interested in these dishes:
- Falafel bowl with orange and herb couscous
- baked sweet potatoes with beet feto topping
- vegan power salad with quinoa
- Quinoa barley salad with dates vegan
- easy quinoa cabbage salad
- Moroccan carrot and chickpea stew
Kisir – Turkish Bulgur
- 250 G bulgur not the worst
- 2 paprika
- 1-2 carrot
- 1 Onion red, white, spring onions
- 2 tomatoes
- 12 cherry tomatoes
- 4 tbsp. Ajvar or 3 tbsp paprika paste
- 2 tbsp. tomato paste*
- 5 tbsp. vegetable oil
- 1 tsp paprika powder*
- garlic powder*
- kosher salt*
- Black pepper* from the mill
- Vegetable Hot Peppers Chili, jalapenos…
- juice of half a lemon
- 1 prize sugar or pomegranate syrup
- 1 small Bunch of fresh parsley
- feto* vegan feta
- flaked almonds roasted
- falafel recipe
- Parsely chopped
- pomegranate seeds
- lime wedges
- Pour hot, lightly salted water over the bulgur according to the instructions on the packet, cover and leave to swell.
- In the meantime:
- Peel and finely dice the carrots.
- Halve the peppers, deseed and remove the white partitions.
- Peel and finely dice the onions.
- Halve, deseed and coarsely dice the tomatoes.
- Now sauté the diced peppers, diced carrots and onion in a pan with 1-2 tablespoons of vegetable oil. Add the diced tomatoes, tomato paste and paprika paste to the vegetables shortly before the end and roast briefly.
- Add the vegetables to the bulgur and let cool.
- As soon as the bulgur and vegetables have cooled down a bit, mix in the remaining oil, parsley and spices. Season with lemon juice and a pinch of sugar.
- Rinse the parsley, shake dry and roughly chop.
for the topping:
- Prepare falafel according to instructions .
- Coarsely crumble feto or feta.
- Roast the flaked almonds in a hot pan without adding fat until golden brown.
- chop parsley
- Knock the pomegranate seeds out of the shell.
- Wash and halve the cherry tomatoes.
Arranging and serving:
- Arrange the bulgur on plates. Gladly with some fresh lettuce underneath.
- Scatter toppings of your choice on top and serve topped with falafel, lime wedges, and tomatoes.
- Enjoy your meal!