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Vegetarian kibbeh

Vegetarian kibbeh


It’s usually made with meat, but we love this veggie version

  • Feeds 6 Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    1516kj 366kcal
  • Fat
    High 43%
  • Saturates
    Med 17%
  • Sugar
    Low 43%
  • Salt
    Low 43%

% of adult’s reference intake | Carbohydrates per serving : 16g


  • 75g cous cous
  • 1 vegetable stock cube
  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 400g can chickpeas, drained
  • 25g walnuts, toasted
  • 50g pine nuts, toasted
  • 1 Co-op British free range egg, beaten
  • 300ml vegetable oil


  1. Prepare the cous cous according to the pack instructions, adding the stock cube to the boiling water before adding it to the cous cous
  2. Heat the olive oil in a pan and cook the onion over a low heat for 10 mins, until translucent
  3. Add the garlic and spices then cook for another 2-3 mins
  4. Set aside to cool
  5. Put the chickpeas and nuts in a food processor with the cooked onion, egg and cous cous
  6. Season and blend until the mixture comes together
  7. Wet your hands and roll the mixture into small balls (you should get around 20-24)
  8. Pour the vegetable oil into a wok to a depth of about 2cm
  9. Once the oil is hot, fry the balls in small batches for 1-2 mins until golden brown all over
  10. Drain the kibbeh on kitchen roll before eating