Vegetarian Kibbeh
🍳 oven
⏱ 30 min
🍽 serves 10
📋 11 ingredients
Nutrition per serving
278
calories
15.5g
protein
46.8g
carbs
5.3g
fat
Ingredients per serving
- 0.3 oz Peeled Garlic
- 0.2 cup lentils
- 0.2 cup bulgur
- 0.15 oz walnuts
- 0.1 oz Onions
- 0.1 oz cumin
- 0.1 oz coriander
- 0.1 tsp Kosher Salt
- 0.05 cup parsley
- 0.05 oz paprika
- 0.05 tbsp pepper
Method
1. Rinse the lentils and bulgur in a fine mesh strainer under cold water.
2. In a large pot, combine the rinsed lentils with 6 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook for about 20 minutes until tender. Drain any excess water.
3. While the lentils are cooking, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
4. In a large mixing bowl, combine the cooked lentils, bulgur, finely chopped onion, minced garlic, and chopped parsley.
5. Add the toasted walnuts to the mixing bowl along with cumin, coriander, paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.
6. Shape the mixture into small oval or round patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
7. Preheat your oven to 375°F (190°C).
8. Bake the kibbeh for 20-25 minutes until they are golden brown and crispy on the outside.
9. Remove from the oven and let cool slightly before serving.
