Vegetarian Kebbeh
Discover the irresistible flavors of Vegetarian Kebbeh, a plant-based twist on the Middle Eastern classic that’s as hearty as it is delicious! Made with nutty bulgur wheat, protein-rich chickpeas, aromatic spices like cumin, cinnamon, and allspice, and fresh herbs such as parsley and mint, this recipe is a true celebration of wholesome ingredients. Each bite boasts a crispy golden exterior, achieved by lightly frying the tender patties in olive oil, while toasted pine nuts add a delightful crunch. Perfect as an appetizer, main dish, or rolled up in a wrap, these meatless kebbeh are versatile and completely satisfying. Pair them with a creamy yogurt or tahini sauce for an authentic finish that will have everyone at the table asking for seconds. Ready in just an hour, this vegetarian recipe is a must-try for lovers of Middle Eastern cuisine and healthier comfort food alike!
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Recipe Information
Ingredients
- 2 cups bulgur wheat
- 2.5 cups boiling water
- 3 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1.5 cups cooked chickpeas
- 0.5 cup fresh parsley
- 2 tablespoons fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup pine nuts
- 2 tablespoons lemon juice
- 3 tablespoons all-purpose flour
Instructions
Place the bulgur wheat in a large bowl and cover it with the boiling water. Let it sit for about 20 minutes until it absorbs the water and becomes soft.
While the bulgur is soaking, finely chop the onion and garlic cloves. Also, chop the parsley and mint leaves.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
Place the softened bulgur wheat in a large mixing bowl. Add the sautéed onions and garlic, cooked chickpeas, chopped parsley, mint, and spices (cumin, coriander, cayenne pepper, cinnamon, allspice, salt, and black pepper).
Add 1 tablespoon of olive oil, lemon juice, and flour to the mixture. Using your hands or a masher, mix and mash everything together until well combined. Form the mixture into small oval-shaped patties or logs about 2.5 inches long.
In the same pan, toast the pine nuts over medium heat until they are golden brown and set aside.
Wipe the pan clean and add 2 tablespoons of olive oil. Heat over medium heat and fry the formed kebbeh pieces in batches for about 3-4 minutes per side, until they're golden brown and crispy.
Drain the cooked kebbeh on a paper towel-lined plate and sprinkle with toasted pine nuts before serving.
Serve the vegetarian kebbeh warm, with a side of yogurt or tahini sauce, if desired.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 26.3 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2251 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.
