Steps
- Preheat the oven to 425°F / 220°C. Boil 75g of bulgur in water for 5 minutes, then drain well.
- Heat 1 tablespoon of canola oil in a skillet over medium heat. Fry 2 chopped onions and 4 chopped garlic cloves for 5 minutes; add 2 coarsely grated carrots and 1 large deseeded chopped red chili and cook for 5 minutes.
- Separate the leaves and stems of 30g of cilantro and chop both. Add the stems, 1 teaspoon of cumin seeds, 1 tablespoon of ground coriander, and the zest of 1 lime to the vegetables.
- Mash 800g of canned chickpeas, drained, 2 large eggs, and 2 tablespoons of white miso to a chunky paste. Stir in the bulgur and vegetables, then shape into eight patties on a parchment-lined baking sheet.
- Bake for 15-20 minutes, until firm and beginning to turn golden. Meanwhile, mix ½ small shredded white cabbage, 1 thinly sliced red onion, and 2 julienned carrots.
- Add the seeds of 1 pomegranate, 2 tablespoons of chopped mint, 1 tablespoon of cider vinegar, and 1 tablespoon of extra virgin canola oil.
- Toss the slaw with the cilantro leaves and juice of half the lime. Plate with the patties and wedges of the remaining lime.