Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Warm the cumin seeds in a large, dry non-stick frying pan over a medium heat for 2 minutes until they start to pop and become aromatic. Roughly grind using a pestle and mortar, then tip onto a small plate and wipe the pan clean.
Heat 2 tsp of the oil in the pan over a low heat and cook the onion for 5 minutes until softened. Add the garlic and coriander, and cook for 1 minute more. Transfer half the mixture to a large bowl and set aside to cool. Add the tomatoes and honey to the pan and season lightly. Half-fill the tomato tin with water, swirl and pour this into the pan. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes until thickened and slightly reduced.
Heat the oven to 200C/fan 180C/gas 6 and line a large baking tray with baking paper. Put the mince, apricots, breadcrumbs, mint and lemon zest in the bowl with the cooled onion mixture. Season and mix well with your hands. Shape the mixture into 20 balls and arrange them on the tray. Bake for 15 minutes until browned and just cooked through.
Meanwhile, bring a large pan of water to the boil. Add the bulgur wheat and cook for 6-8 minutes, or until just tender but retaining a little bite. Drain, then return to the pan. Stir through the parsley, lemon juice and remaining oil. Season well and set aside.
Add the meatballs to the sauce and simmer for a few minutes until the meatballs are cooked through. Serve with the bulgur wheat and remaining parsley to garnish.