Vegetarian Kufteh Kfte Middle Eastern Meatballs
Discover the vibrant flavors of the Middle East with this mouthwatering Vegetarian Kufteh Kfte, a plant-based twist on classic meatballs. Perfectly seasoned with aromatic spices like cumin, coriander, and paprika, these lentil and bulgur-based meatballs are a hearty and wholesome alternative that's loaded with texture and flavor. Fresh parsley and mint add a bright herbal note, while a touch of tomato paste and sautéed onions bring depth to every bite. Lightly pan-fried for a crispy exterior and tender interior, this vegetarian dish is ideal for serving with tahini sauce, creamy yogurt, or a refreshing salad. Ready in just under an hour, this recipe is as satisfying as it is nourishing—perfect for vegetarians and Middle Eastern cuisine enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup Fine bulgur wheat
- 3 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup, finely chopped Fresh parsley
- 0.25 cup, finely chopped Fresh mint
- 2 tablespoons Tomato paste
- 1 large Egg
- 3 tablespoons All-purpose flour
- 3 tablespoons (for frying) Vegetable oil
Instructions
Rinse the lentils under cold water and place them in a medium saucepan. Add 3 cups of water and bring to a boil. Lower the heat, cover, and simmer for 20-25 minutes, or until the lentils are soft. Drain any excess water and let the lentils cool slightly.
While the lentils are cooking, place the bulgur wheat in a heatproof bowl. Add 1 cup of boiling water, cover, and let it sit for 15 minutes. Fluff with a fork and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes. Add the minced garlic, cumin, coriander, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant, then remove from heat.
In a large mixing bowl, combine the cooked lentils, bulgur, and onion mixture. Mash the ingredients together with a fork or potato masher, leaving some texture intact.
Stir in the chopped parsley, mint, tomato paste, egg, and flour. Mix well until the mixture holds together. If it's too wet, add an extra tablespoon of flour as needed.
Using your hands, shape the mixture into small, golf ball-sized meatballs.
Heat the vegetable oil in a large skillet over medium heat. Working in batches, fry the kufteh for 3-4 minutes per side, or until golden and slightly crispy. Transfer to a paper towel-lined plate to drain any excess oil.
Serve the vegetarian kufteh warm with a side of tahini sauce, yogurt, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 13.9 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 281 mg | 22% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2577 mg | 55% | |
*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.
