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.

Nutriscore Rating: 81/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Meanwhile, prepare the chickpea paste by mashing cooked chickpeas with a fork or blitzing them in a food processor until smooth.

Step 3

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.

Step 4

Using your hands, form the mixture into small walnut-sized balls and set aside on a tray. You should get around 20-24 balls.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve warm with a side of rice, salad, or crusty bread. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(1525.1g)

Amount per serving	% Daily Value*
Calories	1769.2

Total Fat 43.0g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 3646.3mg	0%
Total Carbohydrate 309.0g	0%
Dietary Fiber 68.4g	0%
Total Sugars 50.0g
Protein 64.4g	0%

Vitamin D 0IU	0%
Calcium 536.0mg	0%
Iron 25.1mg	0%
Potassium 3902.2mg	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: 20.6%

Protein: 13.7%

Carbs: 65.7%