Vegetarian Lebanese Kafta
Dive into the vibrant flavors of the Middle East with this Vegetarian Lebanese Kafta recipe—a plant-based twist on a classic dish that's as wholesome as it is delicious. This kafta features a hearty blend of brown lentils and chickpeas, seasoned with aromatic spices like cumin, coriander, cinnamon, and allspice, and fresh herbs like parsley and mint for an exceptional depth of flavor. Shaped into traditional oval patties and pan-fried to golden perfection, these vegetarian kafta are crisp on the outside yet tender and flavorful inside. Ready in under an hour, this recipe is perfect for a crowd-pleasing weeknight dinner or a centerpiece for a mezze platter. Serve with creamy tahini sauce, fluffy flatbread, and a refreshing salad for a complete Lebanese-inspired meal that’s both vegan-friendly and packed with nutrients. Keywords: vegetarian kafta, Lebanese vegetarian recipes, lentil and chickpea kafta, Middle Eastern plant-based dish.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 1 cup Canned chickpeas, drained and rinsed
- 1 medium Onion, finely chopped
- 0.5 cup Fresh parsley, finely chopped
- 0.25 cup Fresh mint, finely chopped
- 3 large Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Allspice
- 0.5 teaspoon Cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Breadcrumbs
Instructions
Rinse the lentils under cold water and drain. In a medium pot, add the lentils and 3 cups of water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until lentils are tender. Drain any excess water and set aside.
In a food processor, add the drained lentils and the canned chickpeas. Pulse until you have a coarse mixture, but not smooth.
Transfer the mixture to a bowl, and add the chopped onion, parsley, mint, minced garlic, cumin, coriander, allspice, cinnamon, salt, and black pepper. Mix well to combine all ingredients.
Gradually add the breadcrumbs and olive oil to the mixture, using your hands to mix until well incorporated and the mixture holds its shape when formed into a ball.
Shape the mixture into oval or sausage-like shapes using your hands. Place them on a tray.
Heat a large skillet over medium heat and add a little olive oil. Once hot, add the kafta pieces and cook for about 8-10 minutes, turning occasionally, until they are golden brown and cooked through.
Serve the Vegetarian Lebanese Kafta with a side of tahini sauce or hummus, along with flatbread and a fresh salad for a complete meal.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4017 mg | 175% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 24.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 2912 mg | 62% | |
*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.
