Vegan Koobideh Kebab
Satisfy your craving for Middle Eastern flavors with this **Vegan Koobideh Kebab**, a plant-based twist on the classic Persian dish. Made with protein-packed chickpeas, savory mushrooms, and a medley of fragrant spices like cumin, coriander, and smoked paprika, these kebabs are bursting with rich, smoky flavor. A flaxseed-water mixture binds the ingredients together, creating a hearty texture that grills or pan-fries beautifully without falling apart. This quick and easy recipe takes just 35 minutes from start to finish and is perfect for weeknight dinners or special occasions. Serve these golden, crispy kebabs with fluffy basmati rice, warm flatbread, or a fresh salad for a vibrant and wholesome vegan meal that's as nutritious as it is delicious. Keywords: vegan koobideh kebab, Persian vegan recipes, plant-based kebab, Middle Eastern cuisine, chickpea kebab recipe.
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Recipe Information
Ingredients
- 1 can (15 oz), drained and rinsed chickpeas
- 200 grams, finely chopped button mushrooms
- 1 medium, finely grated onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons, finely chopped fresh parsley
- 0.5 cup bread crumbs
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 2 tablespoons olive oil
Instructions
In a small bowl, combine the ground flaxseeds with water and set aside for 5 minutes to thicken.
In a food processor, add the drained chickpeas, and pulse a few times until coarsely mashed.
Add the finely chopped mushrooms, grated onion, minced garlic, ground cumin, ground coriander, smoked paprika, salt, ground black pepper, lemon juice, fresh parsley, and bread crumbs to the food processor.
Pour in the soaked flaxseed mixture and pulse again until the mixture is well combined but still slightly chunky.
Transfer the mixture into a mixing bowl and shape into thick long patties or logs using your hands. If necessary, wet your hands to prevent sticking.
Heat olive oil in a non-stick pan over medium heat.
Carefully place the kebab patties in the pan and cook for about 6-8 minutes on each side, or until golden brown and firm.
Remove from heat and let cool for a couple of minutes before serving.
Serve with rice, flatbread, or salad, and enjoy your Vegan Koobideh Kebab!
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 36.8 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2590 mg | 55% | |
*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.
