Wheat Balls with Tomatoes Vegan Meatballs Aka Kibbeh Heelah
Experience a delightful twist on Middle Eastern comfort food with these Wheat Balls with Tomatoes, also known as Vegan Kibbeh Heelah. This plant-based recipe features tender bulgur wheat mixed with creamy chickpea paste, fresh parsley, and aromatic spices like cumin, coriander, and a hint of cinnamon. Lightly fried to golden perfection before simmering in a rich, herby tomato sauce infused with basil and oregano, these vegan meatballs are bursting with robust flavor. Ideal for serving over rice, alongside a fresh salad, or paired with crusty bread, this dish is a satisfying and wholesome option for a hearty vegan meal. Perfect for a cozy dinner or to impress guests with its unique blend of textures and spices, this recipe is simplicity and flavor at its finest.
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Recipe Information
Ingredients
- 1 cup Bulgur wheat
- 1 cup Boiling water
- 1 cup Chickpeas (cooked, mashed into a paste)
- 0.5 cup Breadcrumbs
- 1 medium Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 0.25 cup Fresh parsley (finely chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Tomato sauce (unsalted)
- 0.5 cup Vegetable broth
- 1 teaspoon Sugar
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
Instructions
Place the bulgur wheat in a bowl and pour the boiling water over it. Cover and let it sit for 10 minutes, until the bulgur absorbs the water and becomes tender.
Meanwhile, prepare the chickpea paste by mashing cooked chickpeas with a fork or blitzing them in a food processor until smooth.
In a large mixing bowl, combine the soaked bulgur wheat, chickpea paste, breadcrumbs, onion, garlic, parsley, cumin, coriander, cinnamon, salt, and black pepper. Mix well until the mixture comes together.
Using your hands, form the mixture into small walnut-sized balls and set aside on a tray. You should get around 20-24 balls.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Lightly fry the wheat balls in batches, turning occasionally, until golden brown on all sides. Remove and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the tomato sauce, vegetable broth, sugar, dried basil, and dried oregano. Stir to combine and bring to a gentle simmer.
Gently place the golden-brown wheat balls into the tomato sauce. Cover and simmer for 10-15 minutes, allowing the flavors to meld together and the wheat balls to soak up the sauce.
Serve warm with a side of rice, salad, or crusty bread. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3646 mg | 159% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 50.0 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3902 mg | 83% | |
*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.
