{ "@context": "https://schema.org", "@type": "Recipe", "name": "Potato-Chickpea Kibbeh", "image": [ "A vibrant 45-degree shot captures the golden-brown kibbeh pieces elegantly arranged on a ceramic platter. Soft side lighting highlights their crispy exterior while revealing the tender, spiced filling within. A scattering of fresh parsley adds a pop of green, set against a rustic wooden table that enhances the traditional feel. The background softly blurs, focusing the viewer’s attention on the texture contrasts and inviting aroma." ], "description": "This savory vegetarian Middle Eastern dinner combines creamy potatoes and protein-rich chickpeas in a fragrant kibbeh, making it a delightful halal choice for your evening meal.", "recipeYield": "Serves 4", "prepTime": "PT30M", "cookTime": "PT30M", "recipeCategory": "Dinner", "recipeCuisine": "Middle Eastern", "servingSize": "1 serve", "diet": [ "Halal", "Vegetarian" ], "nutrition": { "@type": "NutritionInformation", "calories": "480 calories", "carbohydrateContent": "78g", "proteinContent": "12g", "fatContent": "15g" }, "recipeIngredient": [ "2 large potatoes, peeled and cubed (500 g / 1.1 lbs)", "1 can chickpeas, drained and rinsed (400 g / 14 oz)", "1 small onion, finely chopped", "3 cloves garlic, minced", "1 tsp ground cumin", "1 tsp ground coriander", "1/2 tsp ground cinnamon", "1/2 tsp red chili flakes", "Salt and pepper to taste", "2 tbsp olive oil (30 ml)", "1 cup bulgur wheat (200 g / 7 oz)", "1/4 cup all-purpose flour (30 g / 1 oz)", "1/4 cup water (60 ml)", "Oil for frying" ], "recipeInstructions": [ { "@type": "HowToStep", "text": "Place the cubed potatoes in a pot of salted water. Bring to a gentle boil over medium heat and cook until the potatoes are tender and can be pierced easily with a fork, about 15 minutes. Drain the water and mash the potatoes to a smooth consistency, setting them aside to cool slightly." }, { "@type": "HowToStep", "text": "In a large pan, warm the olive oil over medium heat. Add the finely chopped onion and minced garlic, stirring gently until they turn golden and release their fragrant aroma, approximately 5 minutes." }, { "@type": "HowToStep", "text": "Introduce the chickpeas to the pan, along with the ground cumin, coriander, cinnamon, and red chili flakes. Season with salt and pepper to your taste. Allow the mixture to cook for another 5 minutes, gently mashing the chickpeas with the back of a spatula to blend the flavors." }, { "@type": "HowToStep", "text": "Incorporate the mashed potatoes into the chickpea mixture, ensuring the spices are evenly distributed throughout. This is the heart of your kibbeh, rich with flavor and warmth." }, { "@type": "HowToStep", "text": "Prepare the bulgur by soaking it in warm water for 20 minutes. Once the grains have absorbed the water and softened, drain them well. Mix the bulgur with the flour and water to achieve a dough-like consistency." }, { "@type": "HowToStep", "text": "With your hands slightly moistened, take portions of the potato-chickpea mixture and shape them into small ovals. Roll each oval in the bulgur mixture, pressing gently to ensure an even coating that will fry to a perfect crisp." }, { "@type": "HowToStep", "text": "In a deep frying pan, heat the oil over medium heat. Carefully lower the kibbeh pieces into the hot oil, frying them until they turn a golden brown and develop a crispy exterior, about 3-4 minutes on each side. Remove them with a slotted spoon and drain on paper towels." }, { "@type": "HowToStep", "text": "Arrange the kibbeh on a serving platter, garnishing with fresh parsley. Serve warm, alongside a bowl of tahini or yogurt sauce for dipping, inviting everyone to enjoy the rich, comforting flavors of a traditional Middle Eastern home." } ], "keywords": "Spicy, Comfort Food", "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "reviewCount": "8" }, "review": [ { "@type": "Review", "author": { "@type": "Person", "name": "Flavorful and satisfying!" } }, { "@type": "Review", "author": { "@type": "Person", "name": "Perfectly spiced, loved it!" } } ], "url": "https://www.yourdomain.com/recipes/potato-chickpea-kibbeh-recipe", "discussionUrl": "https://www.yourdomain.com/discussion/potato-chickpea-kibbeh-discussion" }
**FAQ 1**: What ingredients are used in Potato-Chickpea Kibbeh? **Answer 1**: Key ingredients for Potato-Chickpea Kibbeh include potatoes, chickpeas, bulgur, onions, garlic, and spices like cumin, coriander, and cinnamon. **FAQ 2**: How to cook Potato-Chickpea Kibbeh at home? **Answer 2**: Learn how to cook Potato-Chickpea Kibbeh by boiling and mashing potatoes, sautéing onions and chickpeas with spices, then mixing with bulgur to form kibbeh shapes and frying until golden and crispy. **FAQ 3**: Can Potato-Chickpea Kibbeh be made vegan? **Answer 3**: By substituting all-purpose flour with a vegan alternative such as chickpea flour, you can easily make Potato-Chickpea Kibbeh vegan-friendly. **FAQ 4**: What side dishes pair well with Potato-Chickpea Kibbeh? **Answer 4**: Serve Potato-Chickpea Kibbeh with dips like tahini or yogurt sauce, alongside cucumber salad or tabbouleh for a complete meal. **FAQ 5**: How can I store leftover Potato-Chickpea Kibbeh? **Answer 5**: Leftover Potato-Chickpea Kibbeh can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the oven or air fryer for best results. **schema**: { "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Potato-Chickpea Kibbeh?", "acceptedAnswer": { "@type": "Answer", "text": "Key ingredients for Potato-Chickpea Kibbeh include potatoes, chickpeas, bulgur, onions, garlic, and spices like cumin, coriander, and cinnamon." } }, { "@type": "Question", "name": "How to cook Potato-Chickpea Kibbeh at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Potato-Chickpea Kibbeh by boiling and mashing potatoes, sautéing onions and chickpeas with spices, then mixing with bulgur to form kibbeh shapes and frying until golden and crispy." } }, { "@type": "Question", "name": "Can Potato-Chickpea Kibbeh be made vegan?", "acceptedAnswer": { "@type": "Answer", "text": "By substituting all-purpose flour with a vegan alternative such as chickpea flour, you can easily make Potato-Chickpea Kibbeh vegan-friendly." } }, { "@type": "Question", "name": "What side dishes pair well with Potato-Chickpea Kibbeh?", "acceptedAnswer": { "@type": "Answer", "text": "Serve Potato-Chickpea Kibbeh with dips like tahini or yogurt sauce, alongside cucumber salad or tabbouleh for a complete meal." } }, { "@type": "Question", "name": "How can I store leftover Potato-Chickpea Kibbeh?", "acceptedAnswer": { "@type": "Answer", "text": "Leftover Potato-Chickpea Kibbeh can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the oven or air fryer for best results." } } ] }
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Flavorful and satisfying!|Perfectly spiced, loved it!|Great texture, delicious!|Crispy and flavorful dinner!|Family loved this kibbeh!|Impressive vegetarian dish!|Authentic taste, easy to make!|Wonderful Middle Eastern flavors!
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Middle Eastern

Vegetarian Potato-Chickpea Kibbeh

This savory vegetarian Middle Eastern dinner combines creamy potatoes and protein-rich chickpeas in a fragrant kibbeh, making it a delightful halal choice for your evening meal.

Prep

30 minutes

Cook

30 minutes

Serve

Serves 4

Kcal

Approx. 480 calories per serving

Ingredients

Directions

  • 2 large potatoes, peeled and cubed (500 g / 1.1 lbs)
  • 1 can chickpeas, drained and rinsed (400 g / 14 oz)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp red chili flakes
  • Salt and pepper to taste
  • 2 tbsp olive oil (30 ml)
  • 1 cup bulgur wheat (200 g / 7 oz)
  • 1/4 cup all-purpose flour (30 g / 1 oz)
  • 1/4 cup water (60 ml)
  • Oil for frying
  1. Place the cubed potatoes in a pot of salted water. Bring to a gentle boil over medium heat and cook until the potatoes are tender and can be pierced easily with a fork, about 15 minutes. Drain the water and mash the potatoes to a smooth consistency, setting them aside to cool slightly.
  2. In a large pan, warm the olive oil over medium heat. Add the finely chopped onion and minced garlic, stirring gently until they turn golden and release their fragrant aroma, approximately 5 minutes.
  3. Introduce the chickpeas to the pan, along with the ground cumin, coriander, cinnamon, and red chili flakes. Season with salt and pepper to your taste. Allow the mixture to cook for another 5 minutes, gently mashing the chickpeas with the back of a spatula to blend the flavors.
  4. Incorporate the mashed potatoes into the chickpea mixture, ensuring the spices are evenly distributed throughout. This is the heart of your kibbeh, rich with flavor and warmth.
  5. Prepare the bulgur by soaking it in warm water for 20 minutes. Once the grains have absorbed the water and softened, drain them well. Mix the bulgur with the flour and water to achieve a dough-like consistency.
  6. With your hands slightly moistened, take portions of the potato-chickpea mixture and shape them into small ovals. Roll each oval in the bulgur mixture, pressing gently to ensure an even coating that will fry to a perfect crisp.
  7. In a deep frying pan, heat the oil over medium heat. Carefully lower the kibbeh pieces into the hot oil, frying them until they turn a golden brown and develop a crispy exterior, about 3-4 minutes on each side. Remove them with a slotted spoon and drain on paper towels.
  8. Arrange the kibbeh on a serving platter, garnishing with fresh parsley. Serve warm, alongside a bowl of tahini or yogurt sauce for dipping, inviting everyone to enjoy the rich, comforting flavors of a traditional Middle Eastern home.
⚠️ Important Health & Allergy Disclaimer
This recipe is provided for informational purposes only. While efforts are made to accommodate common dietary restrictions, we do not guarantee that any recipe is free from allergens or cross-contamination.

It is the responsibility of each user to carefully review all ingredients and determine their suitability based on their personal health conditions, allergies, or dietary needs.
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FAQ for
Vegetarian Potato-Chickpea Kibbeh

What ingredients are used in Potato-Chickpea Kibbeh?

Key ingredients for Potato-Chickpea Kibbeh include potatoes, chickpeas, bulgur, onions, garlic, and spices like cumin, coriander, and cinnamon.

How to cook Potato-Chickpea Kibbeh at home?

Learn how to cook Potato-Chickpea Kibbeh by boiling and mashing potatoes, sautéing onions and chickpeas with spices, then mixing with bulgur to form kibbeh shapes and frying until golden and crispy.

Can Potato-Chickpea Kibbeh be made vegan?

By substituting all-purpose flour with a vegan alternative such as chickpea flour, you can easily make Potato-Chickpea Kibbeh vegan-friendly.

What side dishes pair well with Potato-Chickpea Kibbeh?

Serve Potato-Chickpea Kibbeh with dips like tahini or yogurt sauce, alongside cucumber salad or tabbouleh for a complete meal.

How can I store leftover Potato-Chickpea Kibbeh?

Leftover Potato-Chickpea Kibbeh can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the oven or air fryer for best results.

All calorie and nutritional information provided is strictly an estimate. Actual values may vary significantly depending on exact measurements, specific ingredients, brands, and preparation methods used.

The calorie count is an approximation and can differ from actual results. Always consult verified nutritional sources or a qualified health professional if strict adherence to calorie intake is required.

DishPot does not guarantee the accuracy of any nutritional data and is not liable for any health-related consequences, misinterpretations, or outcomes based on this information.