Vegetarian Chevapchichi
Discover a delicious twist on a Balkan classic with this Vegetarian Chevapchichi recipe, perfect for plant-based food enthusiasts and fans of rich, smoky flavors. Made with hearty chickpeas, protein-packed lentils, and a fragrant blend of smoked paprika, cumin, coriander, and oregano, this recipe delivers bold taste in every bite. The mixture is shaped into bite-sized, sausage-like pieces and pan-fried to crispy perfection in olive oil, capturing the texture traditionally associated with chevapchichi but entirely meat-free. Ready in just 35 minutes and easy to prepare, these vegetarian chevapchichi are perfect for serving alongside pita bread, fresh veggies, and creamy yogurt sauce or hummus. Whether you're hosting a casual gathering or craving something new for dinner, this vegetarian take on a classic is sure to impress.
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Recipe Information
Ingredients
- 1 cup cooked chickpeas
- 1 cup cooked brown lentils
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
In a large bowl, mash the cooked chickpeas and lentils together using a potato masher or fork until well combined but still slightly chunky.
Add the finely chopped onion, minced garlic, smoked paprika, ground cumin, ground coriander, dried oregano, chopped fresh parsley, soy sauce, and tomato paste into the bowl with the chickpeas and lentils. Mix well to combine all the ingredients evenly.
Stir in the breadcrumbs and season the mixture with salt and black pepper. Mix until the mixture holds together nicely. If it feels too wet, add a bit more breadcrumbs.
Shape the mixture into small sausage-like shapes, about 2 inches long and 1 inch thick. You should be able to make around 16 pieces.
Heat olive oil in a large non-stick skillet over medium heat. Once hot, add the vegetarian chevapchichi pieces in batches, making sure not to overcrowd the pan.
Cook each batch for about 6-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Once cooked, remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.
Serve warm with your choice of pita bread, fresh vegetables, and a dollop of yogurt sauce or hummus.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 32.5 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2260 mg | 48% | |
*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.
