A vegan version of baked kibbeh, Baked Vegan Kibbeh, these are juicy and flavorful, I bet even meat-eaters will enjoy them!
Why we ❤️ it
A few weeks ago I was trying my recipe for baked kipes (baked kibbeh, a healthier version of the fried kipes) and had my yoga friends and Ilana's son try them. The reviews couldn't have been better. Unfortunately, Ilana couldn't try it (she follows a meatless diet), and I had just one bite (I prefer not to eat meat, but taste some of my recipes). We felt a bit left out.
It occurred to me that compared to the many dishes I've adapted to make them vegetarian or vegan-friendly, making a vegan kibbeh recipe would be pretty easy. I just needed to find a combination of ingredients that worked. To the bat-kitchen, Robin!
Serving suggestions
To serve them I suggest this creamy, rich tahini dip, which is firmly inspired by the dip with which traditional kibbehs are served. They took this dish to 11. And to make this into a complete meal, arugula, tomato, and cucumber salad.
Sure there's one dish that is baked, but the fact that you can make the dip and salad beforehand, and stay out of the kitchen while the kibbeh cooks, makes this a perfect dish for the summer: Simple, light, filling.
About this recipe
I love me some chickpeas. I am always trying to incorporate more into my diet. They are a wonder food, serving carbohydrates and protein into one little orb of goodness, two of the essential components of a healthy diet rolled into one.
Chickpeas (or garbanzo beans) seemed the perfect substitute for meat in this dish. And I was right.
I love how this kibbeh turned out. They were crispy outside, moist inside, and with such a wonderful mix of textures and spices. I especially loved the mix of raisins and pine nuts.
You don't need to be a vegan to see how this is a great idea.
Recipe
[Recipe] Baked Vegan Kibbeh (Vegan Kipe)
Ingredients
For the kibbeh
- 1 cup bulgur, (see notes)
- 1½ cup boiled chickpeas, or canned, drained of water
- 2 teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon cumin seeds
- ½ teaspoon cinnamon powder
- ½ red bell pepper
- 1 medium red onion, chopped
- ½ cup roasted pine nuts
- ⅓ cup raisins
- 1 bunch parsley
- 6 tablespoon olive oil
For the dip
- ¼ cup tahini, (sesame paste)
- 2 tablespoon olive oil
- Juice of 3 limes
- ¼ cup pitted green olives, chopped
- 2 tablespoon minced parsley
- 1 garlic cloves, mashed into paste
- ¾ teaspoon salt, (or to taste)
Instructions
- Soaking the bulgur: Pour the bulgur into a large bowl and add enough water to cover it. Let it rest for an hour.Pour the bulgur and water into a sieve and drain as much water as possible. Press the bulgur with your hands to get rid of excess water.
- Mixing bulgur: Pour the bulgur into the bowl of the food processor (if you don't have a food processor see notes for alternatives). Add chickpea, salt, cayenne pepper, cumin seeds, cinnamon, bell pepper, and onion to the bowl. Pulse until all the ingredients are well mixed, and pepper and onion are the size of a grain of rice.Remove from the food processor and pour the mixture into a large bowl. Add pine nuts, raisins, and parsley, and mix well with your hands.
- Layering: Pour half the oil into a 1-quart [1 lt] baking pan and spread it on the bottom and sides.Pour the bulgur mixture and press with your hands to form an even, compact layer.
- Baking: Heat the oven to 450 ºF [232 ºC], or the maximum your oven reaches.Cover the top with the remaining oil and bake for 15-20 minutes, or until the top has turned golden brown.
- Mixing the dip: Combine all the ingredients for the dip, minus the salt. Taste and season with salt to taste.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
