Carrot and Chickpea Kibbeh

A superb vegetarian version that replaces meat kibbeh with carrot and chickpea kibbeh. The filling features spinach and chickpeas, forming a delicious base.

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6 servingsBack to recipeVegetarian mains

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2 cups cooked carrots1 cup whole cooked chickpeas2 cups boiled potatoes2 cups fine white bulgur3/4 cup flour1 tablespoon kibbeh spice mix1 teaspoon dried mint1 teaspoon dried basil1 large grated onionSalt as needed

Ingredients and method for preparing the carrot and chickpea kibbeh filling

3 cups washed and chopped spinach1 dry onion, choppedJuice of 1 lemonSalt to taste1 cup cooked chickpeas1 tablespoon sumac1/4 cup olive oilWe can prepare the carrot and chickpea kibbeh in a baking pan the same way as tray kibbeh. Sprinkle toasted sesame seeds on the surface after cutting and bake in a preheated oven for about 25 minutes or until cooked through.We can also make carrot and chickpea kibbeh as patties resembling traditional fried kibbeh (as shown in the accompanying photos).

Step 1

Place all the ingredients with one cup of the white bulgur in the blender except for the flour...

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Carrot and Chickpea Kibbeh cook mode | Zesta