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[Recipe] Baked Vegan Kibbeh (Vegan Kipe)

This is vegan kipe is a meatless version of baked kibbeh, these are juicy and flavorful, I bet even meat-eaters will enjoy them!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 6 portions
Calories: 493 kcal
Course: Main Course
Cuisine: Vegan

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

1. Soaking the bulgur
    Cup of Yum
  1. 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.
2. Mixing bulgur
  1. 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.
3. Layering
  1. 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.
4. Baking
  1. 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.
5. Mixing the dip
  1. Combine all the ingredients for the dip, minus the salt. Taste and season with salt to taste.

Notes

  • Bulgur is sometimes sold under the name Coarse Bulgur Wheat [Amazon affiliate link]. It would not be hard to find in Middle Eastern and Latino communities.
  • If you don't have a food processor, use a potato masher to mix, making sure that you crush all the chickpeas and they are thoroughly incorporated. The onion and bell pepper have to be chopped very finely beforehand.

Nutrition Information

Calories 493kcal (25%) Carbohydrates 42g (14%) Protein 11g (22%) Fat 34g (52%) Saturated Fat 4g (20%) Sodium 1171mg (49%) Potassium 460mg (13%) Fiber 10g (40%) Sugar 4g (8%) Vitamin A 425IU (9%) Vitamin C 16.4mg (18%) Calcium 61mg (6%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 6portions

Amount Per Serving

Calories 493

% Daily Value*

Calories 493kcal 25%
Carbohydrates 42g 14%
Protein 11g 22%
Fat 34g 52%
Saturated Fat 4g 20%
Sodium 1171mg 49%
Potassium 460mg 10%
Fiber 10g 40%
Sugar 4g 8%
Vitamin A 425IU 9%
Vitamin C 16.4mg 18%
Calcium 61mg 6%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.