Vegan Shami Kabab
Delight in the irresistibly crispy and flavorful Vegan Shami Kabab, a plant-based twist on the traditional South Asian delicacy. Made with protein-packed dried chickpeas, aromatic spices like garam masala, cumin, and coriander, and a hint of fresh coriander leaves, these vegan kebabs are bursting with bold, savory flavors. The addition of lemon juice adds a zesty brightness, while cornflour helps bind the mixture into perfectly shaped patties. Pan-fried to golden perfection in just a touch of vegetable oil, these kababs are ideal as a hearty appetizer or a satisfying main course. Ready in under an hour, they pair beautifully with green chutney, vegan yogurt dip, or a crisp garden salad. This vegan version of shami kabab is a crowd-pleasing, protein-rich option that's perfect for parties, gatherings, or weeknight dinners.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 3 cups Water
- 1 medium Onion
- 4 units Garlic cloves
- 1 inch piece Ginger
- 2 units Green chilies
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 3 tablespoons Cornflour
- 0.25 cup Fresh coriander leaves
- 2 tablespoons Lemon juice
- 2 tablespoons Vegetable oil
Instructions
Rinse the dried chickpeas and soak them in water overnight or for at least 8 hours.
Drain the chickpeas and add them to a large pot with 3 cups of water. Bring to a boil, reduce heat, and simmer for about 15-20 minutes until they are tender but not mushy. Drain and set aside.
In a food processor, add the cooked chickpeas, chopped onion, garlic cloves, ginger, green chilies, and cumin seeds. Pulse to a coarse mixture.
Transfer the mixture to a mixing bowl. Add coriander powder, garam masala, red chili powder, black pepper, and salt. Mix well.
Stir in the cornflour and finely chopped fresh coriander leaves to bind the mixture.
Add lemon juice and mix everything thoroughly. The mixture should easily hold its shape when pressed together. If too crumbly, add a little more cornflour or a splash of water.
Divide the mixture into 8-10 equal parts. Shape each portion into flat patties about 1/2 inch thick.
Heat vegetable oil in a non-stick skillet over medium heat.
Carefully place the patties in the skillet, ensuring not to overcrowd, and cook for about 3-4 minutes on each side, or until golden brown and crisp.
Remove from heat and allow to drain on paper towels to remove any excess oil.
Serve warm with a side of vegan yogurt dip, green chutney, or a fresh salad.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 32.5 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2786 mg | 59% | |
*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.
