Ingredients

This recipe calls for fresh pumpkin because it has a lower water content.

2 cups cooked pumpkin puree
1 cup bulgur wheat kernels, soaked for 10 minutes in boiling water, then drained (couscous could be substituted)
Salt, to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground coriander seeds
1/2 teaspoon allspice
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper flakes
1 medium onion, finely chopped
4 cloves garlic, crushed
1 cup all-purpose flour
1/2 cup water
Vegetable oil, for frying

Directions

Combine all ingredients except oil in a food processor and pulse until they form a chunky dough that sticks together when squeezed. If the mixture is too soft, add additional flour.

Form the dough into spheres the size of golf balls, then flatten into patties.

In a deep sauce pan, pour enough oil so that it is at least 1 inch deep, and heat over a medium-high flame. To test the oil, touch the surface with a wooden chopstick. The oil should bubble or sizzle around it when ready.

One or two at a time, fry the patties until golden brown on both sides, about 3 to 5 minutes. Drain on paper towels and keep warm until ready to serve. Makes about 12 patties.