Vegetarian Kebbeh

Savor the bold flavors of the Middle East with this Vegetarian Kebbeh recipe, a delightful plant-based twist on the classic dish. Made with protein-packed bulgur wheat and chickpeas, this recipe is infused with fresh parsley, mint, and a medley of warm spices like cumin, cinnamon, and allspice for an aromatic kick. The kebbeh is pan-fried to golden perfection, giving it a crisp exterior and tender interior, while toasted pine nuts add a deliciously nutty crunch. Simple to prepare in just one hour, this vegetarian dish is perfect as a main course or appetizer, especially when served with creamy yogurt or tahini sauce. Packed with wholesome ingredients, Vegetarian Kebbeh is a must-try for anyone seeking a flavorful and satisfying meatless recipe.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups bulgur wheat
• 2.5 cups boiling water
• 3 tablespoons olive oil
• 1 medium onion
• 3 garlic cloves
• 1.5 cups cooked chickpeas
• 0.5 cup fresh parsley
• 2 tablespoons fresh mint
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon allspice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup pine nuts
• 2 tablespoons lemon juice
• 3 tablespoons all-purpose flour

Directions

Step 1

Place the bulgur wheat in a large bowl and cover it with the boiling water. Let it sit for about 20 minutes until it absorbs the water and becomes soft.

Step 2

While the bulgur is soaking, finely chop the onion and garlic cloves. Also, chop the parsley and mint leaves.

Step 3

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.

Step 4

Place the softened bulgur wheat in a large mixing bowl. Add the sautéed onions and garlic, cooked chickpeas, chopped parsley, mint, and spices (cumin, coriander, cayenne pepper, cinnamon, allspice, salt, and black pepper).

Step 5

Add 1 tablespoon of olive oil, lemon juice, and flour to the mixture. Using your hands or a masher, mix and mash everything together until well combined. Form the mixture into small oval-shaped patties or logs about 2.5 inches long.

Step 6

In the same pan, toast the pine nuts over medium heat until they are golden brown and set aside.

Step 7

Wipe the pan clean and add 2 tablespoons of olive oil. Heat over medium heat and fry the formed kebbeh pieces in batches for about 3-4 minutes per side, until they're golden brown and crispy.

Step 8

Drain the cooked kebbeh on a paper towel-lined plate and sprinkle with toasted pine nuts before serving.

Step 9

Serve the vegetarian kebbeh warm, with a side of yogurt or tahini sauce, if desired.

Nutrition Facts

Serving size	(1641.1g)

Amount per serving	% Daily Value*
Calories	2783.8

Total Fat 102.9g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 27.0g
Cholesterol 0mg	0%
Sodium 2476.7mg	0%
Total Carbohydrate 414.2g	0%
Dietary Fiber 100.3g	0%
Total Sugars 26.7g
Protein 88.6g	0%

Vitamin D 0IU	0%
Calcium 531.3mg	0%
Iron 30.9mg	0%
Potassium 3637.5mg	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: 31.5%

Protein: 12.1%

Carbs: 56.4%