Vegan Kefta
Elevate your plant-based cooking with this flavorful Vegan Kefta recipe—a delightful twist on the classic Middle Eastern dish. Made with hearty brown lentils, protein-packed chickpeas, and a fragrant blend of spices like cumin, coriander, and paprika, these tender kefta patties are packed with bold, smoky flavor. Fresh parsley and minced garlic add a vibrant herbal kick, while a touch of cayenne pepper brings subtle heat. Perfectly pan-fried to golden perfection in olive oil, these kefta are as satisfying as they are versatile. Serve them tucked into warm pita bread with hummus and crisp salad for a plant-based feast, or enjoy as a protein-rich snack. Ready in just an hour and ideal for vegans and meat-lovers alike, this recipe is a must-try for your next Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 1 cup Canned chickpeas
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 0.5 cup Fresh parsley, chopped
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 0.25 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Water
Instructions
Rinse the lentils under cold water. In a medium saucepan, combine the lentils and water. Bring to a boil, reduce heat to a simmer, and cook for about 20 minutes, or until lentils are tender. Drain and set aside to cool slightly.
Rinse the canned chickpeas under cold water and drain well.
In a food processor, combine the cooked lentils, chickpeas, chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, cayenne pepper, paprika, all-purpose flour, salt, and black pepper.
Pulse the mixture until it is well combined but still has some texture. Be cautious to not over-process into a paste.
Form the mixture into small, elongated patties or balls, about 2-inches in length, pressing the mixture firmly together.
Heat olive oil in a large non-stick skillet over medium heat.
Add the kefta patties to the skillet, cooking in batches if necessary to avoid overcrowding.
Cook each patty for about 3-4 minutes on each side, or until golden brown and heated through.
Serve the vegan kefta hot with your choice of pita bread, hummus, and a fresh salad or as a sandwich filling.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 17.7 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2313 mg | 49% | |
*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.
