Vegan Pumpkin Kibbeh Balls

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I very much enjoy the Lebanese kitchen. I think that’s because they make a lot of dishes with whole foods, and most of the time everything is done from scratch. This means the dishes are nutritious, and fresh and also have a bunch of spices added (without added sugar) which gives them a lot of flavor.

One dish that is very easy to make vegan is kibbeh balls. It’s a dish I only heard of recently but I really enjoy eating them now so it’s worth sharing. Enjoy!

What You Need

To make vegan pumpkin kibbeh balls, start by gathering your ingredients.

Bulgur wheat is key. It adds texture. Don’t forget chickpea flour. It helps you bind everything together.

Spices are crucial. Get cumin, coriander, cinnamon, and allspice. They’ll give the kibbeh a warm flavor.

Next, you’ll want minced onions and garlic. These add a bit of a kick. Some fresh herbs like parsley or cilantro will freshen it up.

Have salt and pepper on hand. They’ll help balance the flavors.

Lastly, olive oil is important. You’ll need it for sautéing and making the mixture smooth.

Tool Requirements

To make vegan pumpkin kibbeh balls, you will need a mixing bowl for combining ingredients.

You will also use a food processor to mix the dough until smooth. A knife and cutting board will help with chopping the pumpkin, onions, and herbs.

You need a baking sheet to bake the kibbeh balls.

Finally, a serving platter is useful for presenting your dish.

Preparing The Ingredients

You need a medium-sized pumpkin. Peel it, remove the seeds, and chop it into small cubes.

Grab a cup of fine bulgur wheat. Rinse it in water and let it sit for about 10 minutes. This makes it soft and easier to mix later.

Dice one onion and two cloves of garlic.

Use fresh herbs like parsley and mint. Chop them finely.

Gather your spices: ground cumin, allspice, and paprika. You’ll need about a teaspoon of each.

Next, get half a cup of chickpea flour. This will help bind the mixture.

Don’t forget salt and pepper to taste.

If you want a bit of heat, chop up one small chili pepper.

Lastly, have some olive oil ready for cooking.

These steps will make sure all your ingredients are ready to go.

Serving Suggestions

Vegan pumpkin kibbeh balls are versatile and can be enjoyed in many ways. Serve them hot or at room temperature.

• Pair kibbeh balls with a tahini sauce or spicy harissa for dipping. These dips add a burst of flavor.
• Include a fresh green salad on the side. This adds freshness and a nice contrast.
• For a more filling meal, serve them over a bed of quinoa or bulgur. This makes it hearty and satisfying.
• Try adding them to a wrapped pita with hummus and veggies. It’s easy to eat on the go.
• You can also place them on a meze platter among olives, pickles, and grape leaves.

Get creative and enjoy your vegan pumpkin kibbeh balls in a variety of ways!

Storage And Reheating Tips

• Store your vegan pumpkin kibbeh balls in an airtight container. Keep them in the fridge if you plan to eat them within 3-4 days. For longer storage, you can freeze them. This way, they’ll last for a couple of months.
• To freeze, place the kibbeh balls on a baking sheet. Make sure they don’t touch each other. Once frozen, transfer them to a freezer bag.
• Reheating is simple. For refrigerated kibbeh balls, use the microwave. Place them on a plate and heat for 1-2 minutes. Check if they’re hot enough.
• For frozen ones, let them thaw in the fridge overnight. Then use the oven. Preheat it to 350°F (175°C). Place the kibbeh balls on a baking sheet and heat for 15-20 minutes. They should be warm and a bit crispy.

Enjoy fresh-tasting vegan pumpkin kibbeh balls anytime!

Vegan Pumpkin Kibbeh Balls

Stefan K.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Course Main Course, Side Dish

Cuisine Middle Eastern

Calories 110 kcal

Ingredients

  

• 1 medium-sized pumpkin (or pumpkin pureé) peeled, seeds removed, and chopped into small cubes
• 1 cup fine bulgur wheat
• 1 onion diced
• 2 cloves garlic diced
• Fresh herbs parsley and mint, chopped finely
• 1 teaspoon ground cumin
• 1 teaspoon allspice
• 1 teaspoon paprika
• 1/2 cup chickpea flour
• Salt and pepper to taste
• 1 small chili pepper optional, chopped
• Olive oil

Get Recipe Ingredients

Instructions

 

• Preheat oven to 350°F (175°C).
• Rinse 1 cup fine bulgur wheat; let sit for 10 minutes.
• Peel, seed, and chop 1 medium pumpkin into small cubes, or use pumpkin puree.
• If using raw pumpkin: in a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork. Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. 
• Dice 1 onion and 2 garlic cloves.
• Finely chop parsley, mint, and optionally, 1 small chili pepper.
• In a bowl, combine bulgur, pumpkin, onion, garlic, herbs, 1 tsp each of cumin, allspice, paprika, 1/2 cup chickpea flour, salt, and pepper.
• Use a food processor to blend until smooth.
• Shape mixture into small balls.
• Heat olive oil in a pan and sauté kibbeh balls until golden brown.
• Place kibbeh balls on a baking sheet and bake for 15-20 minutes until warm and slightly crispy.

Nutrition

Calories: 110kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.