Easy Vegetarian Kebabs

I am always searching for a healthy home-made snack recipes that would fill me up after a long day before I get a chance to prepare dinner, and keep the taste buds of my husband happy. And while there are enough protein bars and smoothies easily available, they do not satisfy my craving for savory flavors. So I finally figured a delicious and easy recipe for high protein, savory kebabs (patties) that can be easily adapted to include any vegetables you have at hand. Here is what you need.


2/3 cup garbanzo beans (black or white variety)

1 small onion – finely chopped

4 cloves of garlic – finely chopped

Vegetables of choice (I use 2 potatoes, 2 carrots, half cup peas)

Salt to taste

1/2 tsp pepper (omit if using Garam Masala)

Few sprigs of fresh Cilantro – finely chopped

2 tbsp Oil (for frying or baking)

Optional for the Spice Dilettante

2 tsp Coriander powder

1/2 tsp Turmeric powder

1/2 tsp Cayenne (or any other chilly powder of choice)

1/2 tsp Garam Masala (assortment of spices ground together- easily available in south asian stores)

How You Make It

Soak garbanzo beans overnight. Cook pre-soaked beans so they are soft but not mushy. Mash using a vegetable masher or by hand.

Boil vegetables and strain out the stock (this can be used in soups). Mash vegetables and mix with mashed beans.

Add the rest of the ingredients in vegetable-bean mixture and form slider sized flat patties.

Shallow fry the patties on the pan on both sides until crisp.

I usually prepare these kebabs over the weekend and have some half-done patties stored in the freezer to quickly cook them when needed during the week. I like that the recipe can be adapted to include any vegetables (spinach, leeks, sweet potatoes) you have at hand and baked instead of fried. This is a great way to include veggies, proteins and fiber in one dish altogether and can be had alone or as sliders in dinner rolls. Tell us if you try this recipe and what twist did you put on it.