Chickpea kebabs are a delicious plant-based snack prepared with boiled chickpeas and varieties of spices. They are also known as Kabuli Chana Kebab or Chickpea Patties. Many people also call this vegetarian shami kebab because of the creamy melt in mouth texture of chickpea.
After preparing chana masala, I had some leftover cooked chickpeas and planned to use them to make kebabs.
This kebab is made with chickpeas, which are high in protein and fiber. It's a healthy and filling choice for any meal.
If you are looking for a quick and easy weeknight dinner or a flavorful appetizer for a party, chickpea kebabs are a great choice. They are also a great option for those who follow a vegetarian or vegan diet.
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Ingredients
Chickpea: The key ingredient of this recipe is chickpea which is also known as garbanzo beans.
Binding Agent: I have used breadcrumb as binding agent. You can use gram flour for the same.
Spice Powders: Red Chili Powder, Chaat Masala Powder, Cumin Powder, etc.
Oil: Vegetable Oil
Others: Salt, Coriander Leaves, Ginger, Garlic, Onion, etc.
Instructions
Learn to make chickpea kebab from scratch by following step-by-step instructions given below.
Wash and soak the chickpea overnight or nearly 6-8 hours. Then drain the water and pressure cook the chickpea up to 4-5 whistles or until they turn tender.
Now drain the water and allow to cool the boiled chickpea.
Place the cooked chana (chickpea) in a grinder.
Make a coarse paste by grinding chickpea along with onion, ginger, garlic and coriander leaves.
Take the paste in a bowl and add spice powders like cumin powder, red chili powder, chaat masala powder, and breadcrumbs. Mix thoroughly.
Take a lemon-sized ball of the mixture and flatten it into the shape of a tikki or patty.
Heat a skillet or pan, drizzle oil in the pan and spread it evenly using a brush.
Place the tikkis in the pan and cook them slowly on both sides over low to medium heat, or until golden brown.
Serving Suggestions
Chana Kebabs are great appetizer especially for vegetarians and vegans. You can serve them with ketchup, green chutney or any dip of your choice. You can also serve some salads as sides.
Substitutions
You may prepare kala chana kebab (black chickpea kebab) by substituting chickpea with black chickpea.
Storage
After cooling, keep the kebabs in a dry air-tight container and store in the refrigerator for 2-3 days. Whenever you want, take them out from refrigerator and reheat in microwave.
Top tips
- After boiling the chickpeas, drain the water well and allow them to cool so that mixture should not contain moisture.
- If the moisture content in the chana mixture is more, add required quantity of breadcrumbs to balance the mixture.
FAQ
Yes! You can prepare the chickpea kebab in air fryer.
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Chickpea Kebab
Materials
- 1½ cup Chickpea boiled
- 1 no Onion, Medium
- 4-5 cloves Garlic
- 1 inch Ginger
- 2 tablespoon Coriander Leaves chopped
- ½ teaspoon Red Chili Powder
- ½ teaspoon Chaat Masala Powder
- 1 teaspoon Cumin Powder
- ½ cup Breadcrumbs
- Salt to taste
- ½ cup Vegetable Oil for frying
Instructions
- Take the boiled chana (chickpea) in a grinder.
- Add onion, ginger, garlic, coriander leaves in the grinder and make a paste (coarse).
- Now take the paste in a bowl and add spice powder such as cumin powder, red chili powder, chaat masala powder and breadcrumbs. Combine well.
- Take a lemon size ball from the mixture and flatten it to make a shape like tikki or patty.
- Heat a skillet or pan, drizzle oil in the pan and spread it evenly using a brush.
- Place the tikkis on the pan and slowly cook both sides under low to medium heat or until they turn golden brown on both sides.
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