Today we want to show you how to make oven-baked vegan kibbeh balls, a healthier version of the classic meatballs from the Middle East. They're crispy on the outside and soft on the inside, with a wonderful spiced veggie filling. We're sure you'll love them!
Our kibbeh balls consist of an outer layer of bulgur paste wrapped around a tasty chickpea filling. We made the coating with soaked bulgur wheat blended with chickpeas and flour, and the stuffing with chickpeas pan-fried with onions, walnuts, parsley, and dates. Then, we seasoned it all with an aromatic blend of allspice, cinnamon, and cumin.
If you have never made kibbeh balls before, we'll explain step-by-step how to mould them, fill them, and seal them, giving them their characteristic torpedo shape. All that is left to do then is bake them in the oven until crusty and golden. So yummy!
Classic kibbeh is a very popular dish in the Middle East, especially in Lebanon and Syria, and the word kibbeh means "ball" in Arabic. The base ingredients include bulgur wheat, ground lamb, onions, spices, and sometimes pine nuts. They are pounded together into a paste which can be used in many ways: layered in a casserole, eaten raw with tomatoes, or turned into balls. The balls can be either added to a vegetable soup or deep-fried liked croquettes.
Our recipe is inspired by the fried version of the kibbeh, known as kibbeh mahshi. However, instead of using ground meat in the coating and filling like in the classic recipe, we opted for chickpeas to make it vegan. Also, we decided to oven-bake the balls rather than fry them to keep the fats low.
A generous serving of three kibbeh balls provides 24% RDI of proteins, 35% RDI of fibres, and only 15% RDI of fats, all in less than 350 calories. These balls are great as an appetizer dipped in hummus, tahini sauce, or sumac sauce. You can also add them to a salad bowl and make a balanced meal out of it. We love to pack them with a broccoli tabbouleh or tangerine salad for a tasty lunch box!