Get ready to fall in love with these delicious Vegetarian Kibbeh! These yummy football-shaped balls are made with red lentils, bulgur, peppers, onions, and spices. I recommend serving these vegan kibbeh with Lebanese Tabbouleh or Fattoush Salad.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Some say the origin of kibbeh balls is Armenian, and some say they're Lebanese. Still others argue that this is a Turkish recipe (Mercimek Koftesi).
Although I don't remember mom making them, according to my aunt, Alice, my grandmother prepared them often. To add to the argument, Assyrians make vegetarian kibbeh too, especially for "soma" (while fasting including the Nineveh Fast).
Aunt Alice explained that Grandma made a plateful of what they called "Chikufta." She would store them in the fridge and would go back and forth opening the fridge and grabbing one at a time. You might just do the same!
My sister, Rosa, makes vegetarian kibbeh balls frequently. She gave me a loose kibbeh recipe from which I developed my own recipe. Her recipe did not have garlic, lemon juice, cilantro, or peppers.
Jump to:
😍 Why You'll Love This Recipe
- This recipe is vegan and vegetarian-friendly!
- Mercimek Koftesi are loaded with healthy ingredients and make an excellent snack.
- They can be prepared ahead of time.
🛒 What Goes Into This Recipe
🔖 Ingredient Notes
- Red lentils - Red lentils can be found in most Middle Eastern stores, as well as health food stores and online.
- Bulgur - Bulgur comes in various grain sizes labeled 1-4. #1 is the finest, and the one we will be using to make this Kibbeh.
- Serrano - Serranos are added for a little heat, however, they are totally optional.
*Find the full recipe in the recipe card below the post.
🥙 How to Make Vegan Kibbeh
Step 1: Rinse lentils in a strainer and add to a medium pot. Cover with 2 cups of water.
Step 2: Bring to a boil and then reduce heat. Cook, uncovered, for 10 minutes. Add bulgur to the red lentil and stir together.
Step 3: If no liquid is remaining, add an additional ½ cup of boiling water to allow the bulgur to soak up the liquid and soften. Meanwhile, heat 2 tablespoons of olive oil in a skillet. Sauté chopped onions, peppers, and garlic until soft.
Step 4: Add salt, paprika, crushed red pepper flakes, cumin, and coriander. Stir to combine. Stir in the tomato paste and lemon juice then mix in with the lentil and bulgur.
Step 5: When cool enough to handle, add cilantro/parsley and form into football-shaped kibbeh using walnut-sized portions of the mix.
Step 6: Sprinkle with additional olive oil if desired and serve with lemon or lime wedges. Or store them in the fridge, like my grandmother did, and eat them when you need a quick, healthy snack!
🍽 Serving Suggestions
Serve vegan kibbeh with a Middle Eastern salad, or stuffed in freshly baked Middle Eastern bread. You can also serve them with Bulgur Pilaf or Persian dill rice.
🤷🏻♀️ FAQs
Vegetarian Kibbeh balls are made with a mixture of cooked bulgur, lentil, herbs, and spices.
Kibbeh is a popular dish throughout the Middle East and Levant region. It is the national dish of both Syria and Lebanon. However, some believe it originated in Armenia and others argue it is an Assyrian recipe.
Vegetarian Kibbeh, fried kibbeh (kubba halab), and even kubba't mosul can all be served with tabouli salad or a Lebanese fattoush salad.
There are approximately 44 calories in one serving of Mercimek Koftesi.
👩🏼🍳 Pro Tips
- When adding the bulgur to the lentil, there should be some liquid left in the pot to soften the bulgur. If not, add some boiling water (½ to 1 cup).
- If there seems to be too much liquid left, strain the lentil and add ½ to 1 cup of the liquid back before adding the bulgur.
- If the bulgur seems too hard, add a little more hot water and allow it to soften before continuing.
- Before forming the vegetarian kibbeh, you may want to taste the mixture and adjust the spices, including the salt.
- If the mixture doesn't stick together, you may need to knead it for a bit.
- If the kibbeh are still too wet, allow them to sit, uncovered, until they reach the preferred texture.
- You may also want to try my Kubba Mosul recipe. It's to die for!
🥘 More Middle Eastern Recipes
If you enjoy this vegetarian kibbeh recipe, you may also like the following recipes!
Did you make this recipe?
📖 Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Method
- Rinse lentil in a strainer and add to a medium pot. Cover with 2 cups of water. Bring to a boil and then reduce heat. Cook, uncovered, for 10 minutes.
- Add bulgur to the red lentil and stir together. If no liquid is remaining, add ½ cup of boiling water to allow the bulgur to soak up the liquid and soften.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet. Sauté chopped onions, peppers, and garlic until soft. Add salt, paprika, crushed red pepper flakes, cumin, and coriander. Stir to combine.
- Stir in tomato paste and lemon juice then mix in with the lentil and bulgur. When cool enough to handle, add cilantro/parsley and form into football-shaped kibbeh using walnut-sized portions of the mix.
- Sprinkle with additional olive oil if desired and serve with lemon or lime wedges.
Nutrition
Notes
- When adding the bulgur to the lentil, there should be some liquid left in the pot to soften the bulgur. If not, add some boiling water (½ to 1 cup).
- If there seems to be too much liquid left, strain the lentil and add ½ to 1 cup of the liquid back before adding the bulgur.
- If the bulgur seems too hard, add a little more hot water and allow it to soften before continuing.
- Before forming the kibbeh, you may want to taste the mixture and adjust the spices, including the salt.
- If the mixture doesn't stick together, you may need to knead it for a bit.
- If the kibbeh are still too wet, allow them to sit, uncovered, until they reach the preferred texture.
samira says
I am allergic to cilantro, so omitted it as well as the coriander. added more parsley, added pomegranate juice instead of lemon, and a little bit of date paste for sweetness.
Hilda Sterner says
Thanks for the review, Samira!
Rachelle says
Hi Hilda!
Are you aware of an Assyrian cooked kibbeh dish that is somah?
I remember my nana making one that was bulgur with parlsey or mint in it. She would boil it in water, sift them out and we would top it with ghee and garlic infused yogurt.
I remember her calling it "kiptit raw-wee-neh"? My brother in law has heard it as "kiltit douqeh."
Thank you!
Hilda Sterner says
Hi Rachelle, That does not ring a bell, but I will consult my sis and aunt and if I find out anything, I'll comment again.
Hilda Sterner says
So I heard back from my sis and she has never heard of it either. However, I thought it kind of sounds like https://hildaskitchenblog.com/recipe/chickpea-soup-with-dumplings-khimsa/, minus the soup?