Traditionally Turkish Çiğ Köfte – translates to raw meatballs – is prepared with raw ground meat, cooking while kneaded by hand with many spices and bulgur for a very long time, requiring lots of hand and elbow power. This recipe is less expensive and effortless, as there is no meat involved and almost no kneading. Introducing the easiest and delicious: Spicy vegan balls recipe!
Background
Çiğ köfte is especially famous in Turkey’s South East area and in Urfa, where plants for isot is grown.
In the last couple of years, çiğ köfte turned into a vegan treat and many small shops all around Turkey have opened serving this spicy treat as street food and takeaway in wraps. The same is valid also in Europe and UK.
How to get rid of the onion water?
Do not forget to squeeze and discard the excess water of the onion, this really makes a huge difference in the result. To do this grate or use the food processor to grate the onion and then put the onion in a cheesecloth and squeeze out the excess water and use the remaining onions. An easier way is to put the onions in a colander and press down to let the excess water drip down under the calendar. Whichever method you use, make sure to get rid of the bitter onion taste by getting rid of the excess water.
What is Isot and Sumac?
The spices that are in the ingredients list are generally common ones, except isot. I have not been able to find just the isot and replaced it with an equal amount of sumac.
Isot 
Sumac
Isot and sumac are common ingredients for a variety of Turkish recipes and can substitute each other to some extent. Isot is the name of a pepper plant grown in Eastern Turkey, the spice is the dried version of this pepper. Sumac is dried and ground sumac, which is also a plant but a different one. Sumac taste is acidic and lemony, whereas Isot taste is more like a smoky flavor.
How to prepare spicy vegan balls?
You will need a food processor to prepare these spicy vegan balls easily. If you have a small one it will be ok, you can prepare these balls in batches.
Make sure to stop your food processor from time to time to clean the blades, as the ball dough might get very sticky. If the consistency is too stiff, you can add some more olive oil. You can also adjust the level of spices according to your taste.
- Put the bulgur in a pot and pour warm water on top to cover. Let the bulgur settle and drain the excess water. Set aside to dry.
- Put the isot (substitute with sumac if not available) and the red pepper flakes in a small bowl, cover with warm water and set aside.
- Peel the onion and the garlic cloves. Use a food processor to completely chop and turn into a mash. Squeeze out the excess water and discard. Using a colander and pressing down with the back of a spoon will make this task easier.
- Then, add the stale bread, all the other spices listed in the ingredients, the tomato and the hot pepper paste into the food processor. Drain the excess water in the red pepper flakes and isot mixture and add to the food processor. Run the food processor until everything is well blended.
- Then add the drained onion/garlic mixture, the bulgur and the olive oil into the food processor and run it again.
- The mixture will obtain a dough-like texture. Move this dough into a mixing bowl.
- Now that the food processor is empty first chop the parsley and add to the dough.
- Then chop the walnuts and add to the dough.
- Knead the dough until the parsley and the walnuts are well blended. Meanwhile, check to find any pieces of bread not yet crumbled and either remove or make it small with your hands.
- Prepare a bowl with drinking water and a pinch of salt. Wet your hands while kneading if necessary as the dough will be sticky and will get dry in time.
- Set the dough aside for 10 minutes. Then knead for an additional 2-3 minutes.
- Make small balls and serve on a bed of rinsed lettuce leaves with lemon wedges.
- Any shape will do, but to make the traditional shape take walnut-sized pieces, make an oval egg-sized shape and squeeze gently in your palm to create the finger marks. Keep in the fridge.
How to serve spicy vegan balls?
You should eat these vegan spicy balls as a side, they are not like a main course to eat plenty. 2-3 per person will be reasonable. Serve with lemon wedges and fresh lettuce.
If you liked this recipe you might also want to try the Lentil Balls, kids will love too.
I often do my own recipes as it is impossible for me to remember them every time. You can trust me that this is a safe recipe, it turns out really delicious every time we crave for some. These are definitely better then the ones served in 5 star holiday resorts in the Mediterranean coasts. Enjoy.
Vegan Spicy Meatless Balls
Ingredients
- 150 grams fine bulgur
- 1 tablespoon isot or sumac
- 1 tablespoon red pepper flakes
- 2 onions
- 2-3 garlic cloves
- 2 slices stale white bread with crusts or
- ½ pita bread
- 2 tablespoons tomato paste
- 1 tablespoon hot pepper paste
- ½ teaspoon ground cinnamon
- ½ teaspoon cumin
- ½ teaspoon thyme
- ½ teaspoon dry mint flakes
- ½ teaspoon ground black pepper
- ½ teaspoon allspice
- ½ teaspoon salt
- 3 tablespoon olive oil
- 120 grams walnuts
- ½ bunch parsley well chopped
Instructions
- Put the bulgur in a pot and pour warm water on top to cover. Let the bulgur settle and drain the excess water. Set aside to dry.
- Put the isot¼ and the red pepper flakes in a small bowl, cover with warm water and set aside.
- Peel the onion and the garlic cloves. Use a food processor to completely chop and turn into a mash. Squeeze out the excess water and discard. Using a colander and pressing down with the back of a spoon will make this task easier.
- Then, add the stale bread, all the other spices listed in the ingredients, the tomato and the hot pepper paste into the food processor. Drain the excess water in the red pepper flakes and isot mixture and add to the food processor. Run the food processor until everything is well blended.
- Then add the drained onion/garlic mixture, the bulgur and the olive oil into the food processor and run it again.
- The mixture will obtain a dough-like texture. Move this dough into a mixing bowl.
- Now that the food processor is empty first chop the parsley and add to the dough.
- Then chop the walnuts and add to the dough.
- Knead the dough until the parsley and the walnuts are well blended. Meanwhile, check to find any pieces of bread not yet crumbled and either remove or make it small with your hands.
- Prepare a bowl with drinking water and a pinch of salt. Wet your hands while kneading if necessary as the dough will be sticky and will get dry in time.
- Set the dough aside for 10 minutes. Then knead for an additional 2-3 minutes.
- Make small balls and serve on a bed of rinsed lettuce leaves with lemon wedges.
- Any shape will do, but to make the traditional shape take walnut-sized pieces, make an oval egg-sized shape and squeeze gently in your palm to create the finger marks. Keep in the frige.
Notes
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