Vegan Kebbeh
Elevate your plant-based cooking with this irresistible Vegan Kebbeh recipe, a wholesome twist on the traditional Middle Eastern dish. Made with fine bulgur wheat, ground walnuts, and chickpea flour, this vegan rendition packs the perfect blend of texture and flavor, enhanced by aromatic spices like cinnamon, cumin, and allspice. Fresh parsley and mint bring a bright, herbaceous note, while olive oil ensures a golden, crispy finish in the oven. Ready in under an hour, these baked kebbeh ovals are not only easy to make but are also protein-packed and gluten-free. Serve them warm alongside vegan yogurt or tahini sauce for a truly delightful and healthy meal. Perfect as an appetizer, party snack, or main dish, this recipe is sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1 cup fine bulgur wheat
- 1.5 cups hot water
- 1 cup walnuts
- 0.5 cup chickpea flour
- 1 small red onion
- 0.5 cup fresh parsley
- 0.25 cup fresh mint
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Place the bulgur wheat in a large bowl and pour the hot water over it. Cover the bowl and let it sit for about 15 minutes until the bulgur absorbs the water and becomes tender.
Meanwhile, finely chop the red onion, parsley, and mint. Set them aside.
In a food processor, add the walnuts and pulse until they are finely ground, resembling coarse sand.
Drain any excess water from the bulgur and add it to the food processor along with the chickpea flour, chopped red onion, parsley, mint, ground cumin, ground cinnamon, ground allspice, salt, black pepper, and 2 tablespoons of olive oil.
Process the mixture until well combined and it forms a dough-like consistency. You may need to scrape down the sides a few times to ensure everything is evenly mixed.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using your hands, scoop about 2 tablespoons of the mixture and form it into oval shapes, reminiscent of traditional kebbeh.
Place the formed kebbeh onto the prepared baking sheet. Brush or drizzle them lightly with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 18–20 minutes, or until they are golden brown and slightly crispy on the outside.
Remove from the oven and let them cool for a few minutes before serving.
Serve the vegan kebbeh warm with a side of your favorite vegan yogurt or tahini sauce for dipping.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 15.7 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
