Vegan Kibbeh (v) Recipe

Soak bulgur

Place the fine cracked bulgur in a medium bowl. Pour 1 cup warm water over the bulgur, cover and let sit 15 minutes, or until the bulgur is tender and most liquid is absorbed. Fluff with a fork and set aside to cool slightly.

Toast walnuts

While bulgur soaks, heat a small dry skillet over medium heat. Add walnuts and toast, stirring, 3–5 minutes until fragrant and lightly browned. Transfer to a plate and let cool.

Sauté aromatics & kale

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; sauté 6–8 minutes until soft and beginning to brown. Add the minced garlic, chopped kale and cook 3–4 minutes until kale is wilted and any excess moisture has mostly evaporated. Stir in ground cumin, ground coriander and cinnamon, cook 30 seconds to bloom the spices. Remove from heat and let cool slightly.

Process chickpeas & walnuts

Place the cooked chickpeas and toasted walnuts in a food processor. Pulse 10–12 times until they form a coarse, slightly chunky paste—avoid overprocessing into a smooth puree. You want some texture.

Combine mixture

In a large mixing bowl combine the soaked bulgur, chickpea-walnut mixture, sautéed onion-kale, lemon zest, flour, baking powder, salt and pepper. Mix thoroughly with a spoon or use clean hands until the mixture holds together when pressed. If too wet, add another tablespoon of flour; if too dry, sprinkle up to 1 tablespoon warm water. Taste and adjust seasoning.

Form fritters

Wet your hands slightly and form the mixture into 12 equal-sized patties (about 2 1/2–3 inches diameter, 1/2 inch thick). Press each patty firmly so edges hold together.

Cook fritters

Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, add patties and cook 3–4 minutes per side until a deep golden crust forms and fritters are cooked through. If they brown too quickly before heating through, reduce heat to medium-low and cover briefly for 1–2 minutes, then uncover to crisp. Transfer cooked fritters to a wire rack or paper towel-lined plate to rest.

Blend sauce

In a blender or small food processor combine harissa paste, cilantro leaves, plant yogurt (or vegan mayo), lemon juice, olive oil, maple syrup (if using) and salt. Pulse until smooth. If sauce is too thick, add water 1 teaspoon at a time to reach a drizzling consistency. Taste and adjust seasoning—add more lemon for brightness or more maple if it needs balance.

Arrange warm kibbeh fritters on a serving platter. Spoon or drizzle harissa cilantro sauce over each fritter or serve alongside for dipping. Garnish with fresh cilantro leaves, a light drizzle of olive oil and lemon wedges for squeezing. Serve immediately.