Vegan Chickpeas & Spinach Stuffed Potato Kibbeh
✨A plant-based twist on a beloved Middle Eastern classic!✨
If you’ve ever had traditional kibbeh, you know it’s one of the crown jewels of Levantine cuisine. Today, I’m sharing a vegan spin on this comforting favorite—one that’s just as golden and crispy on the outside with a bright, lemony filling that’s packed with tender chickpeas, wilted spinach, and juicy pomegranate arils.
Perfect for your next mezze spread, a cozy dinner, or even for meal prep!
Let’s make some magic happen in the kitchen!
Ingredients
For the Kibbeh Dough:
- 1.5 kg potatoes
- 3 cups fine bulgur
- 1 cup flour
- 1–2 tbsp olive oil
- 1 tsp marjoram
- 1 tsp 7 spices (Lebanese spice mix)
- ½ tsp cumin
- 1 tsp salt
- Neutral oil for frying or baking
For the Filling:
- 200g yellow onions, sliced
- 300g spinach, roughly chopped
- 1 cup boiled chickpeas
- 2 tbsp pomegranate arils
- 4 tbsp olive oil
- 1 tsp sumac
- Juice of 1 lemon
- ½ tsp salt
How to Make It
Step 1: Prepare the Potato Dough
1️⃣ Boil the potatoes (skin-on) in salted water until soft—about 15–20 mins. Let them cool, then peel and mash them until smooth.
2️⃣ Soak the bulgur in water for 30 minutes, then drain well.
3️⃣ In a large bowl, combine the mashed potatoes with bulgur, olive oil, flour, marjoram, cumin, salt, and the 7 spice blend. Knead until a soft dough forms. Add more flour if the dough feels too sticky.
4️⃣ Blend in batches if needed for a smooth texture. Cover and set aside.
Step 2: Make the Lemony Chickpea-Spinach Filling
1️⃣ Sauté the sliced onions in olive oil until translucent.
2️⃣ Add spinach and cook for 2 minutes until wilted. Season with sumac, salt, and lemon juice.
3️⃣ Stir in chickpeas and pomegranate seeds. Taste and adjust lemon/salt as needed—this should be bright and zingy! Set aside to cool.
Step 3: Shape & Cook
1️⃣ Wet your hands and shape golf ball–sized pieces of dough. Flatten in your palm, fill with a spoonful of the spinach-chickpea mix, and close into a torpedo or round shape.
2️⃣ Fry in hot neutral oil until golden brown OR bake at 180°C (350°F) for about 20 minutes until browned, flipping halfway.
Serving Suggestions
Serve your kibbeh hot alongside:
- A fresh tabbouleh or fattoush salad
- Creamy vegan yogurt or tahini dip
- A squeeze of lemon and extra pomegranate seeds
This recipe makes about 30–40 kibbeh, so it’s perfect for a party or for freezing extras!
Why You’ll Love It
✔ Vegan and satisfying
✔ Crispy outside, soft inside
✔ Bursting with lemony, herby flavor
✔ Perfect for mezze tables, potlucks, or lunchboxes
Tips & Variations
- Don’t overcook the potatoes, or they’ll be too watery. Dry them well after boiling.
- Want extra crunch? Add toasted pine nuts to the filling!
- Try air frying for a lighter option!
Nutrition (Per Piece – Approximate)
⏱️ Prep Time: 1 hour
🔥 Cook Time: 30 minutes
🍽️ Yield: 30–40 kibbeh
⚡ Calories: ~90 kcal
✔ Plant-based, dairy-free, and packed with fiber
Hope you fall in love with these vibrant, golden kibbeh just as much as we do in our home. They’re truly a celebration of flavors from the heart of the Mediterranean—🌿lemony, herby, and oh-so-satisfying.
