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    You Are Here Home » Appetizer Recipes

    Published: Mar 12, 2020 Updated: Feb 27, 2021 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Kibbeh Recipe (vegan lentil patties)

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    vegan lentil kibbeh

    Get ready to fall in love with this delicious Vegetarian Kibbeh Recipe! These yummy kibbeh balls are made with a mixture of red lentils, bulgur, peppers, onions, and spices. This Lebanese Kibbeh recipe be served as a snack, appetizer (mezze), or with fattoush salad for a healthy lunch or dinner!

    red lentil patties with sliced lime and grape tomatoes on a green plate
    Jump to:
    • 🧐 About This Recipe
    • 🛒 What Goes Into This Recipe
    • 🔖 Ingredient Notes
    • 🥙How to Make This Lebanese Kibbeh Recipe
    • 🤷🏻‍♀️ FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🥘 Related Recipes
    • 📖 Recipe

    🧐 About This Recipe

    Some say the origin of kibbeh balls is Armenian, and some say they're Lebanese. 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).

    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. 

    🛒 What Goes Into This Recipe

    labeled kibbeh recipe ingredients

    🔖 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 This Lebanese Kibbeh Recipe

    STEP 1: Rinse lentils in a strainer and add to a medium pot. Cover with 2 cups of water.

    lentil in strainer being washed
    pot with lentil covered in liquid

    STEP 2: Bring to a boil and then reduce heat. Cook, uncovered, for 10 minutes. Add bulgur to the red lentil and stir together.

    lentil covered in liquid boiling in a pot: red lentil recipes:
    adding bulgur to lentil
    stirring lentil and bulgur in a pot

    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. 

    red lentil recipes: onions, peppers in a pan being sautéed

    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. 

    onions, peppers, and spices in a pan being sautéed
    red lentil kibbeh mixture

    STEP 5: When cool enough to handle, add cilantro/parsley and form into football-shaped kibbeh using walnut-sized portions of the mix.

    red lentil kibbeh mixture with diced parsley on top
    kibbeh mixture being stirred with wooden spoon
    a hand holding a lentil kibbeh

    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!

    kibbeh (vegan lentil patties) on a plate with lime slices and grape tomatoes

    🤷🏻‍♀️ FAQs

    What is vegetarian kibbeh made of?

    Vegetarian Kibbeh balls are made with a mixture of cooked bulgur, lentil, herbs, and spices.

    Is kibbeh Syrian or Lebanese?

    Kibbeh is a popular dish throughout the Middle East and Levant region. It is the national dish of both Syria and Lebenon. However, some believe it originated in Armenia and others argue it is an Assyrian recipe.

    What do you serve with kibbeh?

    Vegetarian Kibbeh, fried kibbeh (kubba halab), and even kubba't mosul can all be served with tabouli salad or a Lebanese fattoush salad.

    👩🏼‍🍳 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 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!
    vegan kibbeh on a green plate with cherry tomatoes and sliced lime

    🥘 Related Recipes

    • Red Lentil Recipes (including Lentil Kibbeh)
    • Tasty Mashed Potatoes, Assyrian Style (Merchanos)
    • Healthy Bulgur Pilaf Recipe (Assyrian Pirda)
    • Vegan Cream of Mushroom Soup

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    red lentil recipes lentil kibbeh

    Kibbeh Recipe (vegan lentil patties)

    Red Lentil Recipes including Lentil Kibbeh
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Middle Eastern
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 30 pieces
    Calories: 44kcal
    Author: Hilda Sterner

    Ingredients

    • 1 cup red lentil
    • 1 cup bulgur (fine, #1 coarseness))
    • 3 tablespoon olive oil
    • 1 small yellow onion (or 1 bunch scallions)
    • 3 mini sweet peppers (or 1 red/yellow bell pepper)
    • 1 serrano pepper (optional)
    • 2 cloves garlic (minced)
    • 1½ teaspoon sea salt
    • 1 teaspoon paprika
    • ½ teaspoon crushed red pepper flakes
    • ¼ teaspoon cumin powder
    • ¼ teaspoon coriander powder
    • 1 tablespoon tomato paste
    • 1 tablespoon lemon juice
    • ½ cup parsley or cilantro (chopped)

    Instructions

    • 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.

    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.

    Nutrition

    Serving: 1piece | Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 119mg | Fiber: 1g | Sugar: 0g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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