These flavorful Vegetarian Kofta Kebabs bring the vibrant taste of Middle Eastern cuisine to your table. Made with a blend of chickpeas, fresh herbs, and aromatic spices, they are perfect for a healthy and satisfying make-ahead meal that reheats beautifully.
Make-Ahead Dinners: Cook Once, Eat All Week
These flavorful Vegetarian Kofta Kebabs bring the vibrant taste of Middle Eastern cuisine to your table. Made with a blend of chickpeas, fresh herbs, and aromatic spices, they are perfect for a healthy and satisfying make-ahead meal that reheats beautifully.
Ingredients
- 1 can chickpeas drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1 large egg
- 2 tbsp olive oil
- 6 wooden skewers soaked in water
Instructions
- In a food processor, pulse chickpeas until coarsely mashed.
- Transfer mashed chickpeas to a large bowl. Add breadcrumbs, parsley, cilantro, onion, garlic, cumin, coriander, smoked paprika, cayenne pepper (if using), egg, salt, and pepper.
- Mix well until a firm dough forms. If too sticky, add a little more breadcrumbs.
- Divide the mixture into 6 equal portions. Shape each portion around a soaked wooden skewer into an elongated kebab shape.
- Heat olive oil in a large skillet over medium heat. Carefully place kebabs in the skillet and cook for 4-5 minutes per side, until golden brown and cooked through.
- Alternatively, bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden and firm.
- Serve immediately or cool completely and store in an airtight container for make-ahead meals.
Notes
Serve with warm pita bread, a dollop of yogurt-tahini sauce, and a side of fresh cucumber and tomato salad. For an extra kick, add a pinch of cayenne pepper to the mixture. Can be baked or pan-fried for varied textures.
