Vegetarian Kibbeh Recipe

5 from 34 votes

Delicious vegetarian/vegan lentil kibbeh that are easy to make, satisfying, and delicious!

Prep Time20

Cook Time10

Total Time40

Course: Appetizer

Cuisine: Middle Eastern

Diet: Vegan, Vegetarian

Servings: pieces

Calories: 44kcal

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.

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.