Vegetarian Authentic Balkan Cevapi
Experience a delightful twist on a time-honored Balkan classic with this Vegetarian Authentic Balkan Cevapi recipe. Packed with wholesome ingredients like chickpeas, button mushrooms, and fresh parsley, these plant-based sausages deliver traditional flavors in a healthier, meat-free form. Seasoned with paprika, cumin, and coriander for an authentic Balkan taste, and lightly pan-fried to achieve a golden crust, these vegetarian cevapi are as satisfying as their original counterpart. Perfectly ready in under an hour, they’re served best with fluffy bread rolls, sliced onions, and a dollop of smoky ajvar for an irresistible dining experience. A must-try for vegetarian Balkan cuisine lovers!
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Recipe Information
Ingredients
- 400 grams Chickpeas
- 250 grams Button mushrooms
- 100 grams Breadcrumbs
- 1 medium Red onion
- 2 large Garlic cloves
- 2 tablespoons Sunflower oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Parsley
- 1 large Egg
- 50 grams Flour
Instructions
Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel.
Finely chop the mushrooms, red onion, and garlic cloves.
In a skillet over medium heat, add 1 tablespoon of sunflower oil. Sauté the chopped onions and garlic for about 3 minutes until they become translucent.
Add the mushrooms to the skillet and cook for another 5 minutes, until they are softened and most of the moisture has evaporated.
In a large mixing bowl, mash the chickpeas with a fork or potato masher until you have a coarse mash with some texture.
Add the cooked mushrooms, onion, and garlic into the bowl with the mashed chickpeas.
Mix in the breadcrumbs, paprika, ground cumin, ground coriander, salt, black pepper, chopped parsley, and the egg until a cohesive mixture forms.
Divide the mixture into small portions, roughly the size of golf balls. Roll each portion into a sausage shape about 2 inches long.
Place the flour on a plate and gently roll each cevapi piece to lightly coat them. This helps create a nice crust when frying.
Heat the remaining tablespoon of sunflower oil in a large skillet over medium-high heat.
Cook the cevapi in batches, making sure not to overcrowd the pan, for about 8 minutes, turning occasionally until browned and cooked through.
Serve hot with bread rolls, sliced onions, and red pepper sauce or ajvar.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 9.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 656 mg | 14% | |
*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.
