Tabbouleh Fritters

I cannot begin to describe how delicious these are: toothsome from the bulgur, salty from the feta and fresh from all that parsley, whose innate bitterness brings the fritters into balance. They are, of course, inspired by that classic Middle Eastern salad tabbouleh and—just as in that dish—the parsley is not merely a herb offered up for a bit of additional flavor, it is used as a green leafy vegetable in its own right. These make a perfect snack served with the Tahini Yogurt Sauce (see below), or you can turn them into a light lunch by serving them alongside a tomato salad dressed with pomegranate molasses.

When it comes to the bulgur, I like to use the cold soaking method, which requires a bit of forethought (either the night before, or a couple of hours ahead of when you want to cook the fritters) but zero effort.

Makes around 14

INGREDIENTS

Bitter Alexina Anatole

• 1 cup (152 g) bulgur, soaked in cold water for 1–2 hours, then drained

• 3½ oz (100 g) flat-leaf parsley, finely chopped (stalks and all)

• 5 oz (150 g) feta cheese, crumbled unevenly

• ¼ tsp crushed red pepper flakes, or to taste (pul biber is particularly nice here)

• 1 egg

• ½ garlic clove, grated

• 1 tbsp all-purpose flour

• pinch of baking powder

• zest of ½ lemon

• 1 tsp sea salt flakes

• freshly ground black pepper

• 3–4 tbsp olive oil, for frying

SPECIAL EQUIPMENT

• Food processor

DIRECTIONS 

1. In a food processor, process half of the soaked bulgur with the parsley and two thirds of the feta. Tip the mixture into a large bowl, then add the remaining bulgur and the rest of the ingredients (except the oil). Mix everything with your hands for a couple of minutes until it’s easier to work with and starts to hold together. Test the seasoning and adjust accordingly. Chill the mixture in the fridge for an hour or so.

2. When the mixture has firmed up, form it into small, slightly flattened patties, about 1½ in (4 cm) in diameter.

3. Heat the oil in a nonstick frying pan over high heat and line a baking sheet with a double layer of paper towels. When the pan is hot, pan-fry a few fritters at a time, being careful not to overcrowd the pan. They’re delicate, so resist the temptation to touch them while they’re cooking—you want them to develop a golden crust and this will not happen if you interfere. They should take a good 5–7 minutes (maybe even more) each side. Remove from the pan to drain on the paper towels and eat immediately (or keep warm in a low oven).

TIP

A hot pan and plenty of fat is key to crispy fritters. Also: resist the temptation to move them around.

for the tahini sauce

• 1 cup (250 g) plain yogurt

• scant ½cup (100 g) tahini

• juice of 1 lemon

• ¼cup (60 ml) water

• 1 tbsp date molasses (or 1/2 tbsp honey)

DIRECTIONS  

Whisk together the ingredients until smooth.

Recipe excerpted from Bitter by Alexina Anatole, published by Interlink Publishing, October 2025.

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