Chickpeas Kebab/ Turkish Vegetarian Kebab


The recipe is for the meat balls but I replaced them with chickpeas, there was a fear of them being closer to falafel and not come out as kababs. But I went with the rest of the recipe as is and they turned out amazing. I did not grind the chickpeas and under cooked them a bit while boiling.




Ingredients
2 cups Chickpeas soaked overnight and boiled until cooked
2 medium onions finely chopped
1 cup fresh coriander leaves
2 tspn cumin seeds powder
1 tspn paprika
1 tbsp parsley
1 tspn crushed garlic
2 slices of bread 
1 tspn tomato paste or puree
salt to taste
Oil to brush
Method
1) Drain and mash the cooked chickpeas in a bowl or grind to paste in mixie.
2) To this add the onions, tomato paste, cumin seeds powder, parsley, paprika, salt and garlic.
3) Now mash the bread slices to absorb the moisture, it should be slightly mushy but not too runny.
4) Preheat the oven at 180C.
5) Make small tikkis and brush them with oil. Bake at 200 c for 15 min and then flip over to cook on the other side for 5 min

Serve with onions, fried green chillies and lemon slice



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

3 comments:

Usha said...

It was a nice trick to under cook chickpeas to give it a hard and chunky texture to the kebab, just like the meat mince does. Awesome!

Varadas Kitchen said...

They look awesome. I will try this.

Srivalli said...

I love these kababs..what a treat!

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