Vegetarian Kofta Kabobs Recipe - Allrecipes.com
Vegetarian Kofta Kabobs Recipe
  • READY IN ABOUT hrs

Vegetarian Kofta Kabobs

Recipe by  

"This makes a spicy and healthy version of one of my favorite dishes. Serve with tabbouleh, pita bread and olives for a wonderful feast. Black beans or chickpeas can be substituted for adzuki beans. Adjust hot sauce and garlic to your tastes."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • COOK

    25 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool.
  2. Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm.
  3. Preheat the oven to 425 degrees F (220 degrees C).
  4. Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.
  5. Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2007

Very good. I couldn't find adzuki beans which didn't really surprise me but I found online that red kidneys are an acceptable substitute. They were pretty hard to crush though. Next time I may put them in the food processor before adding them in with the other ingredients. I think my kofta balls would have stayed together better if I'd gotten the beans mashed better. I served this with a quick yogurt sauce that I just made up as I went (yogurt, cumin, cayene, and salt). Very good.

 
Most Helpful Critical Review
Mar 14, 2006

eh, This was just "okay" for us. I topped it with plain lowfat yogurt to give it another dimension of flavor.

 

16 Ratings

Feb 01, 2010

I really liked this! I soaked/cooked my adzukis - they take less time than other beans. I used extra garlic and hot sauce and they came out perfect. I squashed mine like small cookies - no skewers, and froze the leftovers. (I tried a few as larger patties and they didn't survive the flipping.) A yogurt dip is essential. This made for a very inexpensive and yummy meal!

 
Oct 13, 2009

overall pretty tasty! i also used kidney beans and used my hand blender to make a thick mush of everything. i used an extra egg and added more hot sauce, onion and garlic. i omitted the milk for soaking the bread, just added crumbled dry bread. i made the balls in the shape and size that kibbeh/kofta usually is and put them on skewers (which was tricky) but it just seems best to make about golf ball size balls and forget the skewers. delicious with yogurt sauce, hummus, tabouli etc. as part of a meza dinner (instead of falafel, really) my husband and i both really liked this recipe and we'll definitely make it again.

 
Jun 11, 2011

Made them into small balls and after flipping I squished them down a bit. I also used a food processor to mix it all together. Very good!

 
Jun 12, 2008

very tasty and a great alternative for vegetarians. I used kidney beans in replacement of the others though and they turned out great!

 
Mar 04, 2012

I substituted the bulgur for quinoa, and I'm not sure if it was the best idea. The flavour of these patties was outstanding, but they didn't firm up very well. You definitely need a good food processor to thoroughly mix and blend the ingredients. I didn't soak the bread in milk, because the bean mixture was super runny. Even after refrigerating the patties, they were sticky, and definitely couldn't be shaped on the sticks. They were absolutely delicious though, and I topped them with some yogurt and tahini. I'll definitely be making them again and I'll update this once I've tried it with bulgur.

 
Nov 23, 2007

These were really good. Remind me of a black bean burger mix. I think these would make great patties, I shaped them into dumplings as they wouldn't stay on a skewer, and I added seasoned bread crumbs and milk separately.

 

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Nutrition

  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 343 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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