Vegetarian Chevapchichi

Delight your taste buds with this Vegetarian Chevapchichi, a plant-based twist on the classic Balkan favorite that’s hearty, flavorful, and packed with wholesome ingredients. This satisfying recipe combines the earthy goodness of chickpeas and lentils, seasoned to perfection with smoky paprika, cumin, coriander, and oregano. Bound together with breadcrumbs and enriched with aromatic onion, garlic, and fresh parsley, these vegan "sausages" are pan-fried to golden perfection in olive oil. Quick to prepare in under 40 minutes, they offer a crispy exterior and tender center that pair beautifully with pita bread, crunchy vegetables, and creamy yogurt sauce or hummus. Perfect for weeknight dinners or weekend gatherings, this high-protein dish is a delicious way to enjoy bold flavors and a meat-free culinary experience!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup cooked chickpeas
• 1 cup cooked brown lentils
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 tablespoons, chopped fresh parsley
• 1 tablespoon soy sauce
• 2 tablespoons tomato paste
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

In a large bowl, mash the cooked chickpeas and lentils together using a potato masher or fork until well combined but still slightly chunky.

Step 2

Add the finely chopped onion, minced garlic, smoked paprika, ground cumin, ground coriander, dried oregano, chopped fresh parsley, soy sauce, and tomato paste into the bowl with the chickpeas and lentils. Mix well to combine all the ingredients evenly.

Step 3

Stir in the breadcrumbs and season the mixture with salt and black pepper. Mix until the mixture holds together nicely. If it feels too wet, add a bit more breadcrumbs.

Step 4

Shape the mixture into small sausage-like shapes, about 2 inches long and 1 inch thick. You should be able to make around 16 pieces.

Step 5

Heat olive oil in a large non-stick skillet over medium heat. Once hot, add the vegetarian chevapchichi pieces in batches, making sure not to overcrowd the pan.

Step 6

Cook each batch for about 6-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Step 7

Once cooked, remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.

Step 8

Serve warm with your choice of pita bread, fresh vegetables, and a dollop of yogurt sauce or hummus.

Nutrition Facts

Serving size	(764.7g)

Amount per serving	% Daily Value*
Calories	1377.2

Total Fat 41.8g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4685.0mg	0%
Total Carbohydrate 209.8g	0%
Dietary Fiber 42.2g	0%
Total Sugars 32.5g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 330.9mg	0%
Iron 23.6mg	0%
Potassium 2259.8mg	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: 26.0%

Protein: 16.0%

Carbs: 58.0%