Vegan Chapli Kabab

Satisfy your cravings for bold, smoky, and aromatic flavors with this irresistible Vegan Chapli Kabab recipe! A plant-based twist on the traditional Pakistani street food, these patties are crafted with tender brown lentils, vibrant vegetables, and a medley of toasted spices like cumin, coriander, and garam masala. Besan and cornflour bind the mixture, creating perfectly crisp, golden-brown kababs with a tender yet sturdy texture. Quick to prepare and bursting with fresh cilantro, green chilies, and zesty ginger, these vegan kababs are perfect as appetizers, wrapped in flatbreads, or paired with chutneys and dips for a wholesome meal. With rich flavor, protein-packed ingredients, and a simple cooking method, this recipe is a must-try for vegan food lovers and spice enthusiasts alike!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Brown lentils
• 3 cups Water
• 1 medium, finely chopped Onion
• 1 medium, finely chopped Tomato
• 2 finely chopped Green chili
• 1 inch piece, grated Ginger
• 3 minced Garlic cloves
• 0.5 cup, chopped Fresh cilantro
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Ground paprika
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 0.5 teaspoon Black salt
• 0.5 cup Besan (chickpea flour)
• 2 tablespoons Cornflour
• 2 tablespoons Oil

Directions

Step 1

Rinse the brown lentils thoroughly under cold water. Place lentils and 3 cups of water in a medium-sized pot, and bring to a boil. Then, reduce the heat to a simmer, cover, and cook the lentils for about 20-25 minutes until tender.

Step 2

Drain any excess water from the cooked lentils and transfer them to a large mixing bowl. Let them cool slightly.

Step 3

In the mixing bowl, mash the lentils with a fork or potato masher until they have a coarse consistency.

Step 4

Add the chopped onion, tomato, green chilies, grated ginger, minced garlic, and chopped cilantro to the mashed lentils. Mix the ingredients well.

Step 5

Toast the cumin seeds and coriander seeds in a dry pan over medium heat until fragrant, about 2-3 minutes. Grind them into a powder using a spice grinder or mortar and pestle.

Step 6

Add the ground toasted spices, paprika, garam masala, salt, black salt, besan (chickpea flour), and cornflour to the lentil and vegetable mixture. Mix until all ingredients are well combined and the mixture holds together.

Step 7

Divide the mixture into 8 equal portions. Shape each portion into a flat patty about 3 inches in diameter.

Step 8

Heat 2 tablespoons of oil in a non-stick frying pan over medium heat.

Step 9

Place the patties in the pan and cook them for about 4-5 minutes on each side, or until they are golden brown and crispy.

Step 10

Remove the kababs from the pan and drain on paper towels to remove excess oil.

Step 11

Serve the Vegan Chapli Kababs hot, garnished with extra cilantro and lemon wedges, alongside a side of chutney or vegan yogurt dip.

Nutrition Facts

Serving size	(1367.5g)

Amount per serving	% Daily Value*
Calories	951.0

Total Fat 35.6g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4562.8mg	0%
Total Carbohydrate 125.9g	0%
Dietary Fiber 30.5g	0%
Total Sugars 29.2g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 252.5mg	0%
Iron 15.5mg	0%
Potassium 2131.1mg	0%

*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.

Source of Calories

Fat: 32.8%

Protein: 15.6%

Carbs: 51.6%