Spicy Lentil Wraps with Tahini Sauce

No matter how hard I try, I will always have far more bookmarked recipes than I have time to try, much less perfect. In order to keep my culinary to-do list manageable, I have a couple of methods for whether a recipe is really worth a shot - either I'm so excited to try I make it immediately, or it keeps popping back into my head. This recipe is more of the latter variety. The first time I saw it mentioned on The Kitchn, I immediately saved it, but with a few weeks of work lunches in the freezer already, there wasn't room for this one too. But every time I popped over to The Kitchn, I couldn't help thinking about this recipe, so it went right to the top of the queue as soon as my freezer cleaning was complete.

I can't say I've been disappointed with anything I've bought at Trader Joe's, so the fact that this wrap was modeled on a Trader Joe's offering definitely intrigued me. Dried lentils are something I always have around, their quick preparation and affordability making them an absolute pantry staple. Bulgur gets a spot for the same reason, so this meal was practically destined to be in my life. It may not be as quick and easy and picking up a sandwich at the store, but portioning and freezing the leftover lentil mixture makes the extra effort well worth it.

Quick cooking, affordable ingredients aside, this wrap is all about sauces. The homemade versions described below are worth it if you have the time, but even store-bought red pepper paste and tahini will leave your taste buds happy. The lentils and bulgur are the spicy, smoky soul of this wrap, but it's the spicy, savory red pepper paste and creamy tahini that really makes it delicious. Crunchy greens are a nice contrast from the tender filling, my only complaint with this wrap being the somewhat brittle tortilla I used to wrap it all up since I didn't have any whole grain lavash on hand. But you know what? I can't say I really minded scooping up the lingering bits that fell to my plate, those remnants extending my meal a few more delicious bites.

Spicy Lentil Wraps with Tahini Sauce

adapted from The Kitchn
Makes 6 wraps

1/2 cup lentils, preferably red, rinsed
2 cups water
3/4 cups fine grain bulgur
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
6 (approximately 9x12-inch) sheets whole grain lavash or whole grain tortillas
3/4 cup red pepper paste (recipe below, or use store-bought)
2 cups shredded cabbage, spinach, or other greens
Tahini sauce to serve (recipe below)

1. Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes.

2. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

3. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

4. Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

5. To assemble, lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

6. To serve, cut each wrap in half and serve with tahini sauce on the side.

Red Pepper Paste
makes about 3/4 cup

6 red bell peppers, cored and chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
Olive oil to cover (if refrigerating)

1. Combine bell peppers, cayenne pepper, and salt in a food processor and puree.

2. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours.

3. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

Tahini Sauce
makes about 3/4 cup

1/4 cup tahini
2/3 cup or more warm water
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt

1. Place all ingredients in a small bowl and mix with a fork until well combined.

2. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.

Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Parsley Tabbouleh with Chickpeas

Have I convinced you to pick up some bulgur yet? If not, this recipe may provide some additional inspiration. Everyone who has been to a Mediterranean restaurant is surely familiar with tabbouleh, a light and fresh combination of bulgur and parsley that is a staple of the cuisine. Though a grain-heavy version may be encountered much more frequently these days, the traditional recipe is more of a parsley dish than a bulgur dish, bursting with copious amounts of fresh herbs. Tabbouleh typically appears as part of a meze, one of many tastes in a generous spread, but I've turned it into a light main dish with the addition of chickpeas and feta. Traditional ingredients still form the backbone of this salad, so you won't be missing any of the classic flavors with the transition from side to main dish. Fresh and light flavors dominate with generous amounts of fresh veggies and herbs, but the chewy bites of bulgur, salty tastes of feta, and hearty nibbles of chickpeas keep each bite interesting and varied.

I kept all the elements fairly classic, but using quinoa in lieu of the bulgur is great way to start experimenting with the traditional recipe. This is most obviously served in the summer when steamy temperatures demand light meals, but also a nice way to break out of the cold weather meat and potatoes rut it's all too easy to get stuck in.

Parsley Tabbouleh with Chickpeas

adapted from Eating Well

serves 4

2 cup water
1 cup bulgur
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley, (about 2 bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced

1 (15-ounce) can chickpeas, rinsed and drained
4 ounces crumbled feta (optional)

1. Combine water and bulgur in a small saucepan and cook according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.

2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber, scallions, and chickpeas to the bulgur. Add the dressing and feta, if using, and toss ingredients together. Serve at room temperature or chill for at least 1 hour to serve cold.

Bulgur Salad with Chickpeas, Roasted Peppers, and Feta

Ideally, I have a good supply of prepared and portioned cooked whole grains in my freezer at all times. In reality, this doesn't always happen, so I make sure to always have plenty of quick-cooking whole grains in my pantry like couscous, quinoa, and bulgur. Bulgur takes less than half an hour to cook and is an eager sponge for flavors, making it a perfect choice for quick lunch or dinner. Whole grains + veggies + beans + cheese is one of my favorite meal templates, and while it can accommodate any odds and ends you happen to have, this combination is delightful enough to be worth repeating. Bulgur is delightfully nutty, and the roasted peppers and salty feta complement it well. The parsley adds freshness, red onion a sharp accent, and the chickpeas substance, with a smoky, spicy vinaigrette blending it seamlessly together.

I can't complain about this recipe as written, but there is a certainly a world of variations to be explored. Don't have bulgur? Swap it out for quinoa or brown rice. Not a fan of chickpeas? Try black, pinto, or navy beans. Cilantro can stand in for parsley, goat cheese can replace feta...the list of substitutions goes on and on. Carnivores can add grilled meat (I especially recommend steak) and vegans can substitute extra beans for the cheese, making this recipe universal, even if trying to avoid meat, dairy, or gluten. I made this for one when making a quick lunch, but it can certainly be scaled up to feed a crowd.

Whether prepared verbatim, or merely used as inspiration, this is the kind of recipe that every busy person should keep in their back pocket.

Bulgur Salad with Chickpeas, Roasted Peppers, and Feta
adapted from Epicurious
serves 1

3/4 cup prepared bulgur (from 1/4 cup uncooked)
1/4 cup chickpeas

1/4 cup roasted red and/or yellow peppers

2 tablespoons chopped or thinly sliced red onion

2 tablespoons finely chopped parley

2 tablespoons/0.5 ounce crumbled feta cheese
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice

1/4 teaspoon honey
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper

1. Combine bulgur, chickpeas, roasted peppers, red onion, parsley, and feta cheese in a bowl and toss to combine. 

2. Whisk the oil, lemon juice, honey, cumin, cayenne, together in a small bowl. Season to taste with salt and pepper.

3. Add dressing to salad and stir gently. Serve at room temperature or cold.

Bulgur with Steak and Chickpeas

Usually when I'm grilling (which is a lot in the summer), I'm grilling for more than just one meal. Most often it's extra veggies for salads, snacks or sides, but I'll often cook up a little extra protein as well. I'll freely admit that my weekend diet is not nearly as virtuous as my weekday one and this recipe is a great way to transition from my indulgent weekend tendencies to more healthful weekday ones. It might seem that this wouldn't be nearly filling enough with only two ounces of steak, but that smoky, meaty grilled flavor is more than enough to carry this dish, even in scant quantities. Lest you still think your tummy will still be left rumbling, chickpeas and bulgur bulk up this dish along with a healthy helping of veggies. A super simple dressing hits rich, acidic, sweet, and smoky notes and a burst of parsley adds the perfect fresh element. I adore this just as is, but it also opens up the door for lots of experimentation - switch out the bulgur for rice, quinoa, barley, swap steak for chicken, shrimp, pork, or even tofu and toss in whatever herbs or vegetables you'd like. Great warm, at room temperature, or cool this recipe provides a template that can be adapted to please nearly any appetite.

Bulgur with Steak and Chickpeas
adapted from Cooking Light
serves 1

1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon honey
1/4 teaspoon cumin
Dash of kosher salt
3/4 cup cooked bulgur (from 1/4 cup uncooked)
1/4 cup canned chickpeas
1/4 cup minced red bell pepper
2 tablespoons thinly sliced red onion
2 tablespoons parsley
2 ounces grilled flank steak

1. Combine olive oil, lemon juice, honey, cumin, and kosher salt. Combine bulgur, chickpeas, red bell pepper, red onion, and half of the parsley. Add dressing; toss. Sprinkle with remaining parsley and top with steak.

Warm Quinoa-Oat Squares with Date Sugar

I can't make it through the morning without a snack. My stomach sounds the warning alarm for a snack break right around 9:30 each morning and until I get my granola bar and cup of tea, some of my focus definitely gets diverted from my work. Just 10 minutes to check my email, eat a snack and sip a cup of tea recharges me for the second half of the morning and is essential to my work productivity. This slightly sweet combination of whole grains and nuts, although requiring a little more effort than the granola bars I usually make, is one of the most refueling snacks I've made. Although all the grains after softened as they cook, each still retains their own flavor and textural character. The sweetness is subtle and multi-layered, a gentle saccharinity throughout punctuated by bites of sweet dates. I've included the original cooking instructions here, but if you're lucky enough to have an individual brownie pan like I do, you can make perfectly square bars with an adjustment to the cooking time. An entire batch makes a two week cache of snacks and extras fare pretty well in the freezer. I ate these bars without any accouterments, but they would be lovely served warm with more almond milk and fruit for a cozy breakfast. Whether you choose to have them as a snack or leisurely meal, these bars are a perfect way to fuel up for the day.

Warm Quinoa-Oat Squares with Date Sugar
adapted from the Tasting Table Test Kitchen

Nonstick pan spray
½ cup quinoa, rinsed under cold water
½ cup bulgur wheat
1½ cups almond, rice, or soy milk, plus more, warmed, for serving
1½ cups water
¼ teaspoon kosher or sea salt
1 cup old-fashioned rolled oats
½ teaspoon vanilla or almond extract
¼ teaspoon cinnamon
8 dates, pitted
¼ cup plus 2 tablespoons date sugar (or ¼ cup granulated or turbinado sugar)
½ cup walnut halves
2 ripe pears (such as Bartlett or Anjou) or apples--halved, cored and cut into ¼-inch pieces, for serving (optional)

1. Preheat the oven to 350°F. Lightly coat a 9-inch square baking pan with nonstick pan spray. Line the baking pan with a long sheet of parchment paper, letting the sides of the paper hang loosely over the pan edges to create a sling. Lightly coat the parchment with the nonstick spray.

2. In a small saucepan set over medium heat, add the quinoa, bulgur, rice milk, water and salt. Stir to combine, then bring to a boil. Cover the saucepan and reduce the heat to medium-low. Simmer until the quinoa has uncoiled and the bulgur is tender, about 15 minutes. Stir in the oats, vanilla extract and ginger and cook, stirring occasionally, until the oats are tender, 8 to 10 minutes.

3. Meanwhile, in the bowl of a food processor, pulse together the dates and date sugar until the mixture is crumbly, about three 3-second pulses. Transfer the date mixture to a bowl and add the walnuts to the food processor. Pulse until the walnuts are coarsely ground, about three 1-second pulses. Add the walnuts and the date-sugar mixture to the oat mixture and stir to combine.

4. Transfer the mixture to the prepared baking pan, smooth the top with an offset spatula and bake until the top is lightly browned and the bars are set but still soft, about 15 minutes. Remove the baking pan from the oven and cool for about 15 minutes.

5. To serve, carefully pull up the sides of the sling to lift and transfer the quinoa-oat square to a cutting board. Slice the bars into 8 rectangles and serve in bowls with the warm rice milk and chopped pears.

Chicken and Bulgur Salad with Corn

I couldn't be more glad that making Pinto Bean and Bulgur Burgers brought a bag of bulgur into my life, kicking off a small wave of culinary experimentation. So far I've made more veggie burgers and a delicious salad with this inexpensive and quick-cooking grain, with my latest experiment being this boldly flavored, complete main course salad. This collection of fresh flavors feels wonderfully like summer, filling your belly without making you sluggish. At its best with local corn on the cob, fresh tomatoes, onion, and cilantro shine against the nutty bulgur backdrop, completed by a  portion of savory chicken breast. This recipe is the perfect confluence of healthy, quickly prepared, and flavorful food, demonstrating how it is possible to eat delicious and nutritious meals even on busy nights. While it can only get better as more local veggies and herbs become available, don't wait until then to prepare this gorgeous meal.

Chicken and Bulgur Salad with Corn
from Food and Wine
serves 4


2/3 cup bulgur
2/3 cup boiling water
4 1/2 tablespoons olive oil
4 cups fresh (cut from about 6 ears) or frozen corn kernels
1 1/2 teaspoons salt
1 small red onion, chopped
1 1/3 pounds boneless skinless chicken breasts (about 4)
1/4 teaspoon fresh-ground black pepper
1 tomato, seeded and chopped
1 jalapeño pepper, seeds and ribs removed, minced
1/2 cup chopped cilantro (optional)
4 tablespoons lime juice (from about 2 limes)
1/4 teaspoon cayenne

1. In a medium bowl, combine the bulgur and the water. Cover and let sit for 20 minutes.

2. In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat. Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes. Add the onion and continue cooking for 5 minutes longer, stirring occasionally. Transfer to a large glass or stainless-steel bowl and let cool.

3. Add 1 tablespoon of the oil to the frying pan and heat over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the black pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices.

4. Add the bulgur, tomato, jalapeño, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss.

5. In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt. Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.

Bulgur Salad with Feta and Pine Nuts

Happy Earth Day! If you're feeling motivated to do something good for our planet, try adding a few vegetarian meals to your repertoire. The livestock industry is responsible for a huge amount of greenhouse gas emissions and by swapping out a few meat-heavy meals for some delicious vegetarian options, we can do our bodies and the planet some good.

Although I've created a lot of main-course salad recipes, both vegetarian and with meat, I've never explored green salads with a grain as one of the main components. I bought a bag of bulgur specifically for Pinto Bean and Bulgur Burgers and because I hate to waste and am perpetually on the search for new recipes, I went on a search that led me to this wonderful salad.  Bulgur is the perfect whole grain for busy people because its preparation requires only an unattended soak in hot water. While the bulgur soaks you'll have plenty of time to prepare all the other components and probably even get the kitchen cleaned up. The chewy bulgur is the perfect textural contrast to crunchy lettuce and red onion, with the savory pine nuts and feta cheese making it satisfying enough for a main course. If you're one of the unlucky few to suffer from pine mouth or just don't care for pine nuts (or their expense), walnuts would make a lovely substitution. A complete meal on one plate, this salad is a fabulous way to eat vegetarian, a lovely meal to linger over on a beautiful spring day.

Bulgur Salad with Feta and Pine Nuts
from Martha Stewart
serves 1

1/4 cup medium-grind bulgur
Coarse salt and ground pepper
1 tablespoon pine nuts
2 teaspoons fresh lemon juice
2 teaspoons olive oil, preferably extra-virgin
1/4 cup crumbled feta cheese (1 ounce)
1/2 shallot, minced
1/4 cup fresh parsley, chopped
1/4 cucumber, peeled, halved, seeded, and finely diced
1/2 head Boston lettuce, torn into large pieces

1. In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.

2. Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.

3. Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and 1/2 the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.

Black Bean and Bulgur Burgers

As hinted at in my Chickpea Burger post, I'm at the end of queue of Martha Stewart veggie burgers, this adaptation of one of her recipes being my last (for now). The bulgur I bought for Pinto Bean and Bulgur Burgers had a found a home on top of a can of black beans in kitchen cabinets, and I couldn't help myself from adapting this recipe to indulge one of my favorite combinations, black beans and corn. Almost a bean burrito made into a burger, smoked cheddar and scallions continue that theme, gilded by a healthy helping of salsa and sour cream on top. The key to keeping these burgers from falling apart is thoroughly draining the bulgur, beans, and corn (if frozen, then thawed); any excess water will make the burgers soggy, make them more difficult to shape, and cause them to spread as they cook. A fantastic alternative to a bean burrito, these zesty burgers are a great way to mix up your work week lunch routine.

Black Bean and Bulgur Burgers
adapted from Martha Stewart
makes 4 burgers

1/2 cup bulgur
1 can (15.5 ounces) black beans, rinsed and drained
1/2 cup grated smoked or sharp cheddar cheese
1/2 cup fresh or frozen corn
1/4 cup thinly sliced scallions
1 large egg, lightly beaten
Coarse salt and ground pepper
Cayenne pepper (optional)
1 tablespoon olive oil
4 whole wheat buns or pitas
Lettuce, salsa, and sour cream, for serving

1. In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse black beans until coarsely chopped. Add beans to bulgur, along with cheese, corn, scallion, and egg. Season with salt and pepper and add cayenne, if desired; mix well.

2. In a large skillet, heat olive oil over medium. Add 1/2 cup bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with your choice of garnishes.

Pinto Bean and Bulgur Burgers

I've been quite impressed with the veggie burger recipes from Martha Stewart that I've tried recently. They've all been quick and easy to make, packed with flavor, and really hold together well, unlike many of the veggie burgers I've made in the past. As with most bean-based burgers, these are hearty and filling, punctuated by bits of chewy, nutty bulgur and fresh carrots and scallions. Just a bit of tahini makes the burgers supremely savory, perfectly complemented by a hint of cayenne. Although sometimes I'd rather be curled up on the couch than spending part of my Saturday afternoon cooking for weekday lunches, recipes like this make all the effort worth it. Far more satisfying than a Boca Burger, this delicious morsels make me smile each time I pluck one from my lunch bag at work.

Pinto Bean and Bulgur Burgers
adapted from Martha Stewart
makes 4 burgers

1/2 cup medium-grind bulgur
Coarse salt and ground pepper
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1/4 cup plain dried breadcrumbs
4 scallions, thinly sliced
1 large egg
1 large carrot, coarsely grated
1/4 teaspoon cayenne pepper
2 tablespoons tahini (sesame-seed paste)
3 tablespoons vegetable oil
4 whole grain hamburger buns, pitas, or English muffins

1.  In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.

2. Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.

3. In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on buns with condiments of your choice.