Vegan Kibbeh (The Lebanese Stuffed "Meatballs")

Recipes

Sep 29

If you're looking for a dish that's hearty and flavorful, you can't go wrong with kibbeh. This Middle Eastern classic, usually consisting of a meat and bulgur shell stuffed with even more meat, is a beloved appetizer in Arab cuisine. Kibbeh is a popular dish with variations found in Lebanon, Syria, Jordan, Iraq, and beyond. But what if you're vegan? Well, you can make your own plant-based version, of course! Enjoy these vegan Lebanese-stuffed "meatballs" as part of a lunch mezze, or pair them with Hummus, Muhammara, Baba Ghanoush, and other delicious sides.

These fried vegan kibbehs are essentially stuffed “meatballs” with a hearty filling encased in a bulgur shell and shaped like a ball with iconic pointy ends.

While making them may seem like a process, the end result is worth every minute. To make things easier, you can split the work over two days or freeze it for later use.

Ingredients you'll need:

For the Kibbeh casing:

1 cup brown, fine bulgur wheat
1 cup TVP rehydrated in broth
1 medium onion
2 tbsp Kibbeh spices
1 tsp seven spices or allspice
1/2 tsp salt
1/4 tsp black pepper

Additional ingredients:

Flour (for adjusting the Kibbeh casing if it is too sticky)
Water or oil (for shaping, if needed)
Vegetable oil for frying (or oil spray for air-frying)

For the Kibbeh filling:

1/2 cup toasted pine nuts
1 tbsp olive oil (or broth)
1 medium onion, finely diced
1 cup TVP rehydrated in broth
1 block (350g) extra firm tofu, pressed and drained
1 tbsp Kibbeh spices
1 tsp seven spices or allspice
1 tsp sumac
1/2 tsp salt
1/4 tsp black pepper

INSTRUCTIONS:

Making the Kibbeh casing:

Soak the bulgur wheat in room-temperature water for 30 minutes, fluff with a fork, and drain any excess water.
Rehydrate the TVP as per package instructions, using broth instead of water. Ensure that most of the liquid is absorbed.
In a food processor, combine the chopped onion, rehydrated TVP, bulgur wheat, Kibbeh spices, seven spices/allspice, salt, and black pepper. Pulse and process until you have a paste-like, meaty mixture. If needed, add a tablespoon of flour to smooth it out. Refrigerate for at least an hour.

Preparing the Kibbeh Filling:

Begin with the tofu. Press and drain it thoroughly to remove excess water. Blend it in a food processor to create crumbs.
Rehydrate the TVP in broth as per package instructions.
Toast the pine nuts in a pan over medium-high heat until slightly golden brown. Be attentive to prevent burning. Remove from heat and set aside.
In the same pan, heat olive oil (or broth) over medium-high heat. Sauté diced onions until soft and translucent (about 5-7 minutes), then add the rehydrated TVP and tofu crumbs. Add the spices and continue cooking until browned and with a chewy texture, stirring frequently. Stir in the toasted pine nuts, and let the mixture cool before stuffing.

Shaping the Kibbeh:

Lay out your workspace with bowls of room-temperature water and oil. Take the chilled kibbeh casing out of the fridge and place the filling nearby.
Dampen your hands with water, take a portion of the casing, and shape it into a ball (about 2 tbsp). If it's too dry, add a tiny drop of oil. Make an indent in the center with your index finger and flatten it into a thin half-shell.
Add a tablespoon of the filling (try not to overstuff), close the top, and seal by pinching the edges. Roll into an oval shape and pinch the ends to create the iconic pointy look. Repeat for the rest of the mixture. If the kitchen is warm, chill the stuffed kibbeh in the fridge for an hour before cooking.

Cooking the kibbeh:

Deep-fry in vegetable oil until golden brown (4-5 minutes), flipping halfway. Drain on paper towels.
Alternatively, air fry at 375F for 10–12 minutes, flipping halfway and adding more oil spray if needed.
For baking, brush generously with vegetable oil and bake at 400F for 12–15 minutes, flipping halfway.