Vegetarian Brazilian Kibe

Discover the vibrant flavors of Vegetarian Brazilian Kibe, a plant-based twist on the classic Middle Eastern-inspired Brazilian dish. Made with wholesome bulgur wheat, protein-packed chickpeas, and a fragrant blend of allspice, cumin, fresh mint, and parsley, this savory bake is bursting with hearty and aromatic goodness. The mixture is pressed into a baking dish, scored into beautiful diamond shapes, and baked to golden perfection, resulting in a crispy top and tender interior. Ready in under an hour, this dish is ideal for an easy dinner or as a crowd-pleasing addition to a party spread. Serve it warm or at room temperature with a zesty side of tahini sauce or a crisp salad for a satisfying vegetarian meal everyone will love. Perfect for fans of global cuisine, "Vegetarian Brazilian Kibe" is a must-try fusion recipe that celebrates tradition with a modern veggie twist!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 can chickpeas, canned, drained, and rinsed
• 1 teaspoon allspice
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh mint, chopped
• 0.25 cup fresh parsley, chopped
• 2 tablespoons lemon juice

Directions

Step 1

Place the bulgur wheat in a large heatproof bowl. Pour the boiling water over the bulgur, cover, and let it soak for about 15 minutes, or until the water is absorbed and the bulgur is tender.

Step 2

Preheat the oven to 375°F (190°C).

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning.

Step 4

In a food processor, combine the drained chickpeas, cooked onion and garlic, allspice, cumin, salt, black pepper, mint, parsley, and lemon juice. Process until smooth and well combined.

Step 5

Combine the rehydrated bulgur with the chickpea mixture in a large bowl. Mix thoroughly with your hands or a spatula until blended well.

Step 6

Lightly oil an ovenproof dish or baking tray. Transfer the bulgur and chickpea mixture into the dish, pressing it down evenly to form a flat surface.

Step 7

Use a knife to score the top into diamond shapes or into rectangular pieces, allowing it to cook evenly and forming visually appealing portions.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

Step 9

Remove from the oven and let it cool in the pan for 5 minutes before slicing further along the scored lines.

Step 10

Serve warm or at room temperature. This kibe pairs beautifully with a fresh salad or a side of tahini sauce.

Nutrition Facts

Serving size	(1404.0g)

Amount per serving	% Daily Value*
Calories	1684.1

Total Fat 42.6g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3126.9mg	0%
Total Carbohydrate 281.6g	0%
Dietary Fiber 74.7g	0%
Total Sugars 31.2g
Protein 65.6g	0%

Vitamin D 0IU	0%
Calcium 664.3mg	0%
Iron 26.0mg	0%
Potassium 3203.0mg	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: 21.6%

Protein: 14.8%

Carbs: 63.6%