Reviewed: Oct. 12, 2009

overall pretty tasty! i also used kidney beans and used my hand blender to make a thick mush of everything. i used an extra egg and added more hot sauce, onion and garlic. i omitted the milk for soaking the bread, just added crumbled dry bread. i made the balls in the shape and size that kibbeh/kofta usually is and put them on skewers (which was tricky) but it just seems best to make about golf ball size balls and forget the skewers. delicious with yogurt sauce, hummus, tabouli etc. as part of a meza dinner (instead of falafel, really) my husband and i both really liked this recipe and we'll definitely make it again.

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pumpkin girl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Jun. 12, 2008

very tasty and a great alternative for vegetarians. I used kidney beans in replacement of the others though and they turned out great!

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happy_haylee_3

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Reviewed: Nov. 23, 2007

These were really good. Remind me of a black bean burger mix. I think these would make great patties, I shaped them into dumplings as they wouldn't stay on a skewer, and I added seasoned bread crumbs and milk separately.

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ANTIHOPE

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 7, 2007

Very good. I couldn't find adzuki beans which didn't really surprise me but I found online that red kidneys are an acceptable substitute. They were pretty hard to crush though. Next time I may put them in the food processor before adding them in with the other ingredients. I think my kofta balls would have stayed together better if I'd gotten the beans mashed better. I served this with a quick yogurt sauce that I just made up as I went (yogurt, cumin, cayene, and salt). Very good.

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Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Mar. 14, 2006

eh, This was just "okay" for us. I topped it with plain lowfat yogurt to give it another dimension of flavor.

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AMYK

Cooking Level: Expert

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Reviewed: Feb. 16, 2006

I didn't want to soak my adzuki beans so I use knidneys that I had, I still found it quite tastey and would reccommend it. I had a hard time with the skewers so I think next time I will just make them small patties.

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