Pumpkin kibbeh

Pumpkin kibbeh is a vegan version of a traditional Arabic dish. Crispy bulgur wheat shell hides a spicy pumkpin and chickpea filling. Can be fried or baked.

KIBBEH SHELL:
200 g / 1 cup extra fine bulgur wheat
2½ tsp fine sea salt
2½ tsp baharat spice
4 tbsp / ¼ cup plain flour
½ onion, grated finely (optional)
1-2 tbsp reduced aquafaba (optional)

KIBBEH FILLING:
2 tbsp olive oil
1 small red onion, diced finely
1 heaped cup of baked pumpkin cubes (approx. ¼ medium pumpkin), chopped
¼ cup cooked chickpeas, chopped
salt, to taste
2 tsp baharat spice
½ tsp hot chilli (optional)
1 tsp sumac OR lemon juice, to taste
1 heaped tbsp walnuts, toasted (optionally) and chopped
1 heaped tbsp sultanas, chopped
2 tbsp fresh coriander OR parsley, chopped finely
sunflower oil for frying

View the full recipe at Lazy Cat Kitchen →