Vegan Seekh Kabab
Elevate your plant-based cooking game with this mouthwatering Vegan Seekh Kabab recipe that brings authentic Indian flavors to your table. Made with a wholesome blend of cooked chickpeas, mashed potatoes, grated carrots, and aromatic spices like garam masala, cumin, and coriander, these kababs are a deliciously nutritious alternative to traditional meat-based counterparts. Perfectly shaped along skewers, they’re brushed with olive oil and grilled or baked for a crispy, golden finish. Ready in just 40 minutes, these kababs are not only packed with flavor but also rich in texture thanks to bread crumbs for binding. Serve them hot with mint chutney or a tangy dipping sauce for a crowd-pleasing appetizer or snack that’s entirely vegan, gluten-free adaptable, and irresistibly delicious!
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Recipe Information
Ingredients
- 1.5 cups Chickpeas, cooked
- 1 medium Potato, boiled and mashed
- 0.5 cup Carrot, grated
- 0.5 cup Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 0.25 cup Cilantro, chopped
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 cup Bread crumbs
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
Instructions
Rinse and drain the cooked chickpeas thoroughly. Using a food processor, blend the chickpeas until they form a coarse mixture.
In a large mixing bowl, combine the processed chickpeas with the boiled and mashed potato, grated carrot, chopped onion, minced garlic, grated ginger, and chopped cilantro.
Add the garam masala, cumin powder, coriander powder, red chili powder, and salt to the vegetable mixture. Mix everything thoroughly.
Stir in the breadcrumbs and lemon juice, combining until the mixture holds together well. If it's too wet, add more breadcrumbs until it's pliable.
Divide the mixture into equal portions and shape each portion around a skewer to form cylindrical kababs. Ensure the kababs are tightly packed on the skewers.
Preheat a grill pan or an oven to 400°F (200°C). Brush the kababs with olive oil to prevent sticking and help browning.
Place the kababs on the grill pan or a baking sheet if using the oven.
Cook the kababs for about 10 minutes, turning them occasionally to ensure all sides are evenly cooked, until they develop a golden-brown color.
Remove the kababs from the grill or oven and serve hot with mint chutney or your choice of dipping sauce.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 33.0 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2543 mg | 54% | |
*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.
