Kibbeh Recipe (vegan lentil patties)

Get ready to fall in love with this delicious Vegan Kibbeh Recipe. These flavorful football-shaped patties are made with a mixture of red lentils, bulgur, peppers, onions, and spices. Kibbeh can be served as a snack, appetizer, or with Fattoush Salad for a healthy lunch or dinner.

About This Recipe

The origin of this recipe is Armenian. Although I don’t remember mom making them, according to my aunt, Alice, my grandmother prepared them often. 

She said 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, also makes these vegan kibbeh. She gave me a “loose” Armenian 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

Ingredient Notes

• Red lentil — 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.

How to Make This Recipe

STEP 1: Rinse lentil 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 in the fridge, like my grandmother did, and eat them when you need a quick, healthy snack!

Expert 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!

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