Balila recipe or msabaha

Lebanese Lemon Garlic Chickpeas- Msabaha

Lebanese Lemon Garlic Chickpeas, also known as Msabaha or Balila is bursting with flavorful hints of lemon and packed with protein. This Lebanese side dish, which can also served as breakfast is vegan and gluten free, but mostly just delicious!

msabaha recipe or Balila recipe chickpeas.

Lebanese Lemon  Garlic Chickpeas is so easy to make and comes together fast. I love cooking with chickpeas and have included many quick recipes on the blog that use chickpeas including; Chickpea Fatteh- Fattet Hummus, Eggplant Chickpea Fatteh,  Hummus Recipe, and Roasted Chickpea Salad

What is Msabaha?

Msabaha, Msabbaha or Musabaha literary translates to swimming in Arabic, I’m going to assume that this is because of how the chickpeas float in the lemon garlic and olive oil dressing. But don’t take my word for it. Msabaha is similar to Lebanese Ful (Fava Beans), often served together, but with chickpeas instead of fava beans. 

Vegan salad- Vegan Lemon Garlic Salad.

What you’ll Need to Make Lebanese Lemon Garlic Chickpeas: 

  • Parsley
  • Olive oil
  • Chickpeas. 
  • Salt.
  • Garlic.

If you are looking for gluten free recipe or Lebanese recipes, you will love this vegan lemon garlic chickpea dish.

Leftover Lemon Garlic Chickpeas is great for meal prep because it keeps really well in the refrigerator for a couple of days. In fact it only gets better as the flavors of lemon juice, garlic and olive oil meld in the refrigerator. To store, place in an airtight container. warm it for a few seconds in the microwave just before serving. 

msabaha- musabaha- msabahha- Balila recipe.

How to Make Lemon Garlic Chickpeas-Msabaha:

If you are looking for vegan chickpea recipes, you will love this Lebanese Msabaha recipe, also known as balila recipe. This Lemon Garlic chickpea dish is vegan, gluten free and delicious.

Lebanese Lemon Garlic Chickpeas- Msabaha

Yield: 3-4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Lebanese Lemon Garlic Chickpeas, also known as Msabaha is bursting with flavorful hints of lemon and packed with protein. It is vegan and gluten free, but mostly just delicious!

Ingredients

  • 3 15 oz canned chickpeas
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves- crushed
  • 1/2 cup parsley- chopped

Instructions

  1. Rinse your canned chickpeas with cold water and drain, to remove excess salt .
  2. Place rinsed and drained chickpeas in a large saucepan over medium heat, and add 1/2 cup of water.
  3. Bring mixture to a boil and remove from heat.
  4. Prepare the lemon dressing: In a small bowl, whisk crushed garlic, salt, lemon juice and olive oil together.
  5. Drizzle the dressing over the warm chickpeas and mix well.
  6. Taste and adjust salt/sour.
  7. Top with Chopped parsley.
  8. Serve with pita bread and radishes if you'd like.
  9. Enjoy!

If you like this healthy vegan Lebanese Chickpeas  recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

 

Lebanese red lentil recipe

Lebanese Red Lentil Soup

This Lebanese Red Lentil soup is the perfect easy holiday or weeknight rush dinner. It can be whipped together in 3o minutes! This soup is healthy, hearty and vegan!

A healthy, hearty and vegan Lebanese lentil soup, with red lentils, carrots, rice, cumin and black pepper.

Red Lentils:

Lentils is a staple in Lebanese cuisine. I love cooking anything with lentils, especially red lentils because they cook in about 20-30 minutes and taste great! They also tend to get a little mushy after cooking, making them perfect in soups.

If you ever thought lentils were boring, this one pot Lebanese red lentil soup with cumin, black pepper, short grain rice, shredded carrots and onions will prove you wrong!

This soup is comforting, easy to make, and ready in just 30 minutes. 

You can’t ask for much more in life 😉

How to Make this Lebanese Lentil Soup with Carrots: 

  • In a medium-sized soup pot set over medium heat add olive oil.
  • Once the oil is hot, add in the diced onion, salt, ground cumin, ground black pepper and sauté just until soft.
  • Add red lentil, mix well and sauté for another minute or so.
  • Pour in water, and bring mixture to a boil. 
  • Turn down the heat to medium low, add shredded carrots and rice and stir everything together. 
  • Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
  • Taste and adjust seasonings if needed. 
  • Serve it with your favorite toast and enjoy!

How can I store this soup?

If you have any lentil soup leftovers, just pop it in the fridge in an airtight container once it has cooled, it will keep for up to 4 days . If the soup seems very thick after being in the fridge overnight you can thin it out with a little bit of water before re heating.

Can I freeze this soup?

Yes! Also store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat on the stovetop or in the microwave and add water to thin it out if needed. 

Do you love this red lentil carrot soup?

Why not try a few of my other lentil recipes!

Lentil Soup with Pasta

Red Lentil Mujadara

Mujadara 

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

Do you love Lebanese food? Are you looking for Lebanese soup recipes? The you will love this Lebanese red lentil soup recipe!

Lebanese Red Lentil Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Lebanese Red Lentil Soup is a healthy, hearty, vegan meal in a bowl. Perfect for busy weeknight meal!

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red lentils 
  • 1/2 cup short grain rice
  • 1 cup shredded carrots- about 2 medium carrots
  • 1 medium onion- finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt- more to tatse
  • Water- about 8 cups

Instructions

  1. In a medium-sized soup pot set over medium heat add olive oil.
  2. Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
  3. Add red lentils, mix well and sauté for another minute or so.
  4. Pour in about 8 cups of water, and bring mixture to a boil. 
  5. Turn down the heat to medium low, add shredded carrots and rice and stir everything together. 
  6. Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
  7. Taste and adjust seasonings if needed. 
  8. Serve with your favorite toast and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 681mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 6g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you make this Lebanese red lentil soup recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

 
If you are looking for vegan lentil recipes, you will love this easy lentil soup with pasta.

Lentil Soup with Pasta

Hearty and healthy, this lentil soup with pasta recipe is loaded with flavor. Lentil soup is a nourishing, meatless meal that you can get ready in less than an hour!

If you are looking for vegan lentil recipes, you will love this easy lentil soup with pasta.

Lentils are a pantry stable in my house, from soups to salads or main dishes, along with this Lentil Soup with Pasta, here are my favorite recipes to cook with lentils; Red Lentil MujadaMujadaraRed Lentil Tabouli SaladSpinach Lentil Soup with Lemon and Lebanese Lentil soup with vegetables

WHAT GOES IN LENTIL SOUP WITH PASTA: 

You probably have most, if not all of the ingredients in your pantry for this lentil soup, which is a good reason to add this lentil soup recipe to your rotation. Here’s what you’ll need: 

  • Lentils. Brown Lentils work great for this recipe because they hold their shape the best in soups. 
  • Pasta. Your choice of uncooked small pasta, such as elbows or Ditalini pasta.
  • Onions. Chopped into small pieces.
  • Salt. To taste. 
  • Butter. About 1 tablespoon of any kind of butter or margarine. 

HOW TO MAKE LENTIL SOUP WITH PASTA: 

  • Place rinsed lentils and salt in a large pot and cover with water. Bring to a boil then simmer until the lentils are tender, about 30 minutes, stirring occasionally.
  • Add onions, butter and small pasta, like elbows. You may use whatever small pasta you have on hand. Cook for another ten minutes until pasta is cooked. 
  • Taste and adjust salt if needed. 
  • Serve this lentil soup with whole wheat toast and enjoy! 

If you are looking for vegan soup recipes, you will love this vegan lentil soup recipe with small pasta.

HOW TO STORE LENTIL SOUP WITH PASTA: 

Store lentil soup leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or in a pan on the stove when ready to serve.

 Freeze lentil soup in freezer containers for up to 3 months. Just keep in mind that the texture of the pasta will change. Thaw overnight in the fridge before serving for best results. 

Are you looking for the best lentil soup recipe? This vegan lentil soup with pasta is the answer!

Lentil Soup with Pasta

Yield: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients

Instructions

  1. In a large pot over high heat, add rinsed lentils, salt and about 6-8 cups of water.
  2. Bring mixture to a boil, reduce heat to medium low, cover the pot and simmer for 30-35 minutes or until lentils are soft.
  3. Add onions, small pasta and butter, cover the pot and cook for an additional 10 minutes or until pasta is fully cooked.
  4. Taste and adjust salt.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 669mgCarbohydrates: 33gFiber: 10gSugar: 4gProtein: 12g
If you’ve tried this healthy Lentil Soup with Pasta recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook

ful medames recipe/ ful mudammas recipe.

Lebanese Ful (Fava Beans)

Lebanese Ful also known as Ful Medames or Foul Mudamas is a popular Middle Eastern savory breakfast recipe that’s made with cooked fava beans, topped with a garlic lemon dressing, and served with fresh vegetables and pita bread.

Lebanese Ful makes for a healthy vegetarian breakfast that is full of flavor. This dish comes together in less than 20 minutes! I always keep my pantry stocked with cooked fava bean cans, I get mine from my local Middle Eastern store.

Ingredients for this easy Lebanese ful recipe:

  • Cooked fava beans cans
  • Garlic
  • Lemon juice
  • Salt
  • Parsley
  • Tomato
  • Olive Oil

How do you make Lebanese ful?

  • Rinse your cooked fava bean cans with cold water and drain, to get rid of excess salt .
  • Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
  • Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
  • Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency.

How to make Lebanese ful medames or foul?

  • While the fava bean is cooking, in a small bowl, add crushed garlic, salt and lemon juice and mix well.
  • Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt/sour.

  • Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.

  • Serve with pita bread and radishes if you’d like.

How to store Lebanese ful medames?

While ful is best enjoyed when served immediately, you can store in an airtight container for up to 4 days in the fridge. Warm it up a little bit before serving again.

More Lebanese Recipes:

Lebanese Beef and Green Bean Stew

Lahm bi Ajeen- Lebanese Meat Pies

Beet Hummus

Homemade Hummus

Lebanese Okra Stew

Beef Stew with Peas and Carrots

ful medames recipe/ ful mudammas recipe.

Lebanese Ful (Fava Beans)

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Lebanese Ful makes for a healthy vegetarian breakfast that is full of flavor!

Ingredients

  • 3 15 ounces can fava beans
  • 1 teaspoon salt
  • ¼ cup olive oil
  • ¼ cup lemon juice 
  • 2 garlic cloves -crushed
  • 2 tomatoes- cut into small pieces
  • ½ cup parsley- chopped finely

Instructions

    1. Rinse your cooked fava beans cans with cold water and drain, to get rid of excess salt.
    2. Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
    3. Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
    4. Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency. 
    5. In a small bowl, add minced garlic, salt and lemon juice and mix well. 
    6. Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt. 
    7. Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.
    8. Serve with pita bread and radishes if you’d like.
If you like this healthy vegan Lebanese Ful recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

coconut date bars, healthy, quick, delicious and a quick dessert idea!

Coconut Date Bars

 
And if you’re feeling extra indulgent, I suggest you check out these Almond Chocolate Covered Dates
I’ve always loved the combination of sweet dates and nuts together and in this recipe the pecans and plain biscuits just add an extra crunchy texture to these delicious coconut date bars! SO GOOD!

Ingredients you’ll Need to Make Coconut Date Bars

How to Make these Coconut Date Bars

(Here is a step by step with pictures, check card below for exact measurements.)

Making coconut date bars couldn’t be simpler. you’ll cook  the dates with little butter until soft, mix in pecans and biscuits, add them to a baking pan, sprinkle with coconuts and place in the fridge or freezer. That’s literally it – there’s no baking required either! You’ll only need 15 minutes of spare time to prep this recipe.

  • To begin making coconut date bars, start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
  • crush your plain biscuits by hand into small pieces and set aside. 

  • Pit dates, place in a food processor and process until finely chopped. 

  • In a large skillet, melt butter and add dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).

  • Remove from heat and add chopped pecans, mix well.

  • Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).

  • Transfer mixture to the prepared paper-lined baking pan and pack down using the back of a measuring cup.

  • Sprinkle with shredded coconuts evenly on top and lightly press down. 

  • Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
  • Remove the coconut date from the pan using the edges of the parchment paper.
  • Place it on a cutting board.
  • Cut into equal size bars with a sharp knife. Store these healthy bars in an airtight container. 

More No Bake Desserts?

Oat and Grain Bars

No Bake Jello Cheesecake

No-Bake Cream Pie

No-Bake Chocolate Biscuit Cake

Do you love a coconut date dessert? Then you will love this easy no bake coconut date bars recipe!

Coconut Date Bars

Yield: 12 bars
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Craving something sweet without the guilt? These quick no bake coconut date bars is always the answer!

Instructions

    1. Start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
    2. Crush your plain biscuits by hand into small pieces and set aside. 
    3. Pit dates, place in a food processor and process until coarse. 
    4. In a large skillet, melt butter and add coarse dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).
    5. Remove from heat and add chopped pecans, mix well.
    6. Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).
    7. Transfer mixture to the prepared paper-lined baking dish and pack down using the back of a measuring cup.
    8. Sprinkle with shredded coconuts evenly on top and lightly press down. 
    9. Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
    10. Remove the coconut date from the pan using the edges of the parchment paper.
    11. Place it on a cutting board.
    12. Cut into equal size pieces with a sharp knife. Store these healthy bars in an airtight container. 
    13. Enjoy!

If you like this no bake Coconut Date Bars recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me with your pictures on my Instagram page! 

 

Rainbow Carrots with Tahini Sauce

One of my favorite side dishes are roasted carrots, and these Rainbow Carrots With Tahini Sauce have become my latest obsession! Rainbow carrots roasted to perfection, topped with a perfect creamy, smooth and tangy tahini sauce!

Look at how pretty these roasted Rainbow Carrots With Tahini Sauce are! They are roasted just until tender on the outside and slightly crunchy on the inside. A perfect sweet, savory, super delicious side dish that comes together in 30 minutes. These roasted  rainbow Carrots are a prefect side dish for Thanksgiving. I also love to make it with Baked Salmon.

Ingredients for Rainbow Carrots with Tahini Sauce

  • Rainbow carrots. If you can’t find rainbow carrots, you can use thin orange carrots. Try to pick ones that are similar in size so they cook evenly. 
  • Salt and pepper to taste. A few pinches is enough. 
  • Olive oil.
  • Tahini sesame paste. A delicious, nutty, and gluten-free paste.
  • Lemon juice.
  • Garlic cloves.

How to Make the Best Roasted Rainbow Carrots

  • Preheat the oven to 400 F.
  • Wash, peel and cut the ends of the carrots.

  • Line a sheet pan with parchment paper and lightly grease with cooking spray. Arrange the rainbow carrots on the sheet in single layer. 
  • Season with salt and pepper and drizzle with olive oil. 
  • Bake the carrots for 30-35 minutes or until fork tender.

How to Make the Best Tahini Sauce

Other Uses for Tahini Sauce: 

  • Falafel
  • Fresh vegetables
  • Roasted vegetables
  • Use as salad dressing

Rainbow Carrots with Tahini Sauce

Rainbow Carrots with Tahini Sauce

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 2 bunches rainbow carrots
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For Tahini Sauce

Instructions

  1. Preheat the oven to 400 F.
  2. Start by washing, peeling and cutting the end of the rainbow carrots.
  3. Line a sheet pan with parchment paper and lightly grease with cooking spray. Arrange the rainbow carrots on the sheet in single layer.
  4. Season with salt and pepper and drizzle with olive oil. 
  5. Bake the carrots for 30-35 minutes or until fork tender.
  6. While the carrots are roasting, mince a garlic clove in small bowl and add salt.
  7. Whisk in tahini and mix well. When  you add the tahini to the bowl, the mixture will seize up. It loosens with the addition water and lemon juice.   
  8. Add lemon juice and cold water and whisk until the mixture is smooth and creamy.
  9. Taste and adjust to taste, if necessary. Add more water for a thinner consistency or more salt and lemon juice for extra flavor.
  10. Transfer roasted carrots to a serving plate.
  11. Drizzle the tahini sauce on top.
  12. Serve warm and enjoy!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 807mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

If you like this Simple Side dish recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

Do you love hummus? Check out this pretty dish of beet hummus.

Beet Hummus

This delicious and vibrantly colored Beet Hummus will be an instant hit, especially for beet lovers! Beet hummus is so easy to make too! Once you boil the beets, add the rest of the ingredients to a food processor and pulse until the hummus is smooth. Serve with pita chips, fresh veggies, crackers, or use as spread. 

Do you love hummus? Check out this pretty dish of beet hummus.

 

What is Hummus?

Traditional hummus is a dip made from ground chickpeas, ground sesame seeds (tahini), lemon juice, garlic and a pinch of salt, originating in the Middle East. There are many twists to the traditional hummus recipe, including this beet hummus recipe, avocado hummus and hummus with beef. I love them all!

Beet Hummus recipe is one of the best beet recipes.

Beet Hummus Recipe Ingredients

To make this recipe, 6 simple ingredients are all you need:

  • Beets. Boil them until fork tender.
  • Garlic. For extra flavor.
  • Chickpeas. The foundation of every hummus!
  • Tahini paste: For a smooth touch. 
  • Water. Helps with the creaminess. 
  • Salt: Seasoning!

HOW TO MAKE BEET HUMMUS – STEP BY STEP

  1. Place the beet in a small sauce pan with a small amount of water (just enough to cover it) on high heat. Bring to a boil, reduce to medium low and cook for about 1 hour or until fork tender. Then peel and cut in half.
  2. Add beet, garlic, tahini, salt, and lemon juice in a food processor and pulse until smooth.
  3. Scrape the sides, and give it another quick pulse.
  4. Add couple tablespoons of water if mixture is not smooth enough.
  5. Transfer to a serving plate. 
  6. Garnish with chopped parsley and a drizzle of olive oil. 
  7. Enjoy!

If you are looking for beet recipes, you will love this beet hummus recipe.

CHECK OUT MORE HEALTHY DIP RECIPES

Baba Ganoush- Eggplant Dip

Homemade Labneh Dip Recipe

This Beet Hummus is the best hummus recipe.

Beet Hummus

Yield: 6
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

A delicious and vibrantly colored Beet Hummus recipe!

Ingredients

  • 1 cooked beet peeled and chopped in half
  • 1 can chickpeas drained
  • 1/4 cup tahini
  • 1/3 cups lemon juice
  • 2 cloves garlic chopped
  • 2 table spoons olive oil- for topping
  • 2 table spoons chopped parsley- for garnishing

Instructions

  1. Place the beet in a small sauce pan with a small amount of water (just enough to cover it) on high heat. Bring to a boil, reduce to medium low and cook for about 1 hour or until fork tender. Then peel and cut in half.
  2. Add beet, garlic, tahini, salt, and lemon juice in a food processor and pulse until smooth.
  3. Scrape the sides, and give it another quick pulse.
  4. Add couple tablespoons of water if mixture is not smooth enough.
  5. Transfer to a serving plate. 
  6. Garnish with chopped parsley and a drizzle of olive oil. 
  7. Enjoy!
Have you tried this recipe? I’d love to hear about it and see it too! Please leave a comment below, take a pic and tag it on Instagram with #thesaltandsweetkitchen. You can also follow me on FacebookInstagram and Pinterest to see more delicious food. 

Air fryer French fries is seriously the best! You will love this Air fried potatoes recipe.

Air-Fried French Fries

Crispy Air-Fried French Fries are seriously the best! Have no guilt enjoying these delicious air fryer fries, made with just a small amount of olive oil. Pull out the spuds and get your Ketchup ready!

Air fryer French fries is seriously the best! You will love this Air fried potatoes recipe.

I’ve been making these five-star air-fried French fries for a while now and I’ll never make them any other way.  The key is to shake the air fryer basket frequently and not to overcrowd your basket.

What do You Need To Make Air-Fried French Fries

You will need two basic ingredients, well three if you count salt. 

  • Potatoes: I have always used Russet potatoes, but you can feel free to try a different kind if you’d like. 
  • Olive oil: Only 1 tablespoon will do!
  • Salt: For seasoning 🙂 

How to Make Air-Fried French Fries

  • PEAL & Cut: Peal your whole potatoes and cut them into French fry shapes, about 1/4-inch thick. 
  • SOAK: Soak the potatoes in cold water at least 20 minutes to remove some of the starch. 
  • DRY: Don’t skip this step! Transfer you potatoes to a colander after soaking and drain well then pat dry them with paper towels or a clean kitchen towel.
  • OIL & SEASON: Drizzle with olive oil and sprinkle with salt. 
  • Cook: Place a single layer of potatoes in the basket of the air fryer and cook for about 15 minutes or until crispy and golden brown, at 380 F- shaking the basket every 5 minutes to make sure they cook evenly. 

Other air fryer recipes:

Don’t let your air fryer sit on your countertop collecting dust! Check out these great recipes:

Air-Fried Zucchini Chips

Air Fried Okra

Air-Fried Falafel

Vegetarian Eggplant Chickpea Fatteh 

Air-Fried French Fries

Air-Fried French Fries

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

The Best Easy Air Fryer French Fries Recipe - Crispy, delicious and healthy!

Ingredients

  • 3 large russet potatoes
  • 1 tbsp olive oil
  • Sea salt, to taste

Instructions

    1. Peal your whole potatoes and cut them into French fry shapes, about 1/4-inch thick.
    2. Soak the potatoes in cold water at least 20 minutes to remove some of the starch and will help the fries crisp up more in the air fryer.
    3. Dry the potatoes very well. Don't skip this step! Transfer you potatoes to a colander after soaking and drain well then pat dry them with paper towels or a clean kitchen towel.
    4. Drizzle with olive oil and sprinkle with salt and mix well.
    5. Preheat air fryer to 380 F.
    6. Cook in patches if needed. Place a single layer of potatoes in the basket of the air fryer and cook for about 15 minutes or until crispy and golden brown, at 380 F- shaking the basket every 5 minutes to make sure they cook evenly. 

DID YOU MAKE THIS AIR FRYER FRENCH FRIES RECIPE?

Air Fryer Okra Fresh

Air Fried Okra

This is a simple, flavorful, and easy Air Fried Okra recipe. The okras are seasoned with black pepper, olive oil and a pinch of salt, this air fried okra makes a great snack or side dish.  

This year I planted a few okra plants, I planned to pick them in their early stages to use in Lebanese Okra Stew. But I  waited too long and they grew larger than expected. I discovered a good way to air fry okra, and the whole family instantly fell in love with it!

okra recipes

Air Fryer Okra is a prefect recipe for those who love the flavor of okra but dislike the texture. The air fried okra comes out light, crispy and delicious. 

Okra air fryer recipes

Air Fried Okra

Air Fried Okra

Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This simple, flavorful, and easy Air Fried Okra recipe is light, crispy and delicious!

Ingredients

  • 2 cups okra, ends trimmed and pods sliced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Wash and pat dry the okra with a paper towel.
  2. Preheat an air fryer to 400 F.
  3. In a medium sized bowl, combine sliced okra, olive oil, salt, and black pepper and mix gently. Air fryer okra recipe
  4. Add okra to the air fryer basket in a single layer.
  5. Cook for 15 minutes, shaking every 5 minutes to make sure they cook evenly.
  6. Remove okra from basket, and serve immediately.
  7. Enjoy!

If you’ve tried this Easy Air Fried Okra recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if snap a photo you can share on my new Facebook group

Looking for more Vegan Recipes, here are some:

Air-Fried Falafel

Vegan Stuffed Swiss Chard Rolls

Red Lentil Tabouli Salad

Red Lentil Mujadara

Baba Ganoush- Eggplant Dip

Roasted Chickpea Salad with Lemon Tahini Dressing

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

Red Lentil Tabouli Salad

This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil – This riff on Traditional Tabouli is a perfect nutrient-packed recipe that makes a great midweek main course lunch or side dish! Vegan and Gluten-Free. 

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

I love making this Red Lentil Tabouli Salad, because it is the only way I can sneak some lentil into my kids’ diet. Red lentils are so easy to cook with and for this salad, they do not require any precooking. 

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

What you Need to Make Red Lentil Tabouli

(Check full recipe below, for quantities)

  •  parsley
  •  tomatoes
  •  mint
  • red lentils
  • onion
  • Salt
  • olive oil 
  • lemon juice
  • pomegranate molasses

How to Make Red Lentil Tabouli

  1. Start by soaking red lentils in hot water for 20 minutes. Then  strain and rinse with cold water until lentils are nice and cold.
  2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
  3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
  4. Miix. Taste. Adjust salt and lemon if needed.
  5. Serve and Enjoy!

More Salads Recipes:

Caprese Asparagus Salad

Roasted Chickpea Salad with Lemon Tahini Dressing

Simple Shrimp Salad

Steak Salad with Balsamic Vinaigrette

Fattoush Salad

Asparagus Salad 

NEVER MISS A RECIPE! JOIN MY E-MAIL LIST HERE TO RECEIVE NEW RECIPES DELIVERED STRAIGHT TO YOUR INBOX. 

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

Red Lentil Tabouli Salad

Yield: 4
Prep Time: 25 minutes
Total Time: 25 minutes

This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with  fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil

Ingredients

Instructions

  1. Start by soaking red lentils in hot water for 20 minutes. Then strain and rinse with cold water until lentils are nice and cold.
  2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
  3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
  4. Miix. Taste. Adjust salt and lemon if needed.
  5. Serve and Enjoy!

If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

Tahini Dressing

This vegan Tahini Dressing is creamy, quick to make and can be used on a wide variety of salads , sandwiches, falafel, and more… It is jut delicious! 

Falafel is always topped with Tahini Dressing in Lebanese cuisine. Check out my Falafel recipe with an air fryer twist, if you haven’t yet!

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

For this Tahini Dressing, all you have to do is whisk the tahini paste, lemon juice, olive oil and salt together. You will notice that the dressing is getting thicker as you whisk. And that’s when you add some warm water to get a smooth, creamy and pourable dressing. 

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

Tahini Dressing

Yield: 3/4 cup
Prep Time: 10 minutes
Total Time: 10 minutes

This vegan creamy tahini dressing is perfect on any salad, as a veggie dip, a spread for sandwiches or a sauce on Falafel.

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ cup tahini paste
  • 2 to 3 tablespoons lemon juice, to taste
  • ½ teaspoon fine sea salt
  • 2 tablespoons warm water, more as needed

Instructions

    1. In a small bowl, combine tahini, lemon juice, salt, and olive oil. Whisk until thoroughly blended.
    2. Add the warm water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
    3. Taste, and adjust the flavor with more lemon juice or salt if needed.
    4. Serve on a salad or over Falafel.
    5. Enjoy!

Notes

You can store this tahini dressing for up to one week in the refrigerator, It will thicken up with time; but you can easily thin it by adding a little more warm water.

If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Do you love falafel, but looking for a healthier version. Then you will love these air fryer falafel balls.

Air-Fried Falafel

Air-Fried Falafel are crispy on the outside, soft on the inside and packed with delicious flavor! Stuff them in pita bread and top with tomatoes, parsley and a drizzle of Tahini sauce and there you have it;  a vegan, healthy and easy to make meal! Falafel and Tahini sauce is one of those amazing flavor pairings. 

 What is Falafel? 

Falafel is popular Middle Eastern street food, made with deep-fried ground chickpea balls or patties. Falafel is commonly served in a pita pocket or wrapped in a flatbread, topped with some herbs, veggies and tahini sauce. 

Air-Fried Falafel

These Air-Fried Falafel balls are a lightened up version of the traditional Lebanese falafel that is deep fried! Instead of deep frying them in oil, we bake them in the Air Fryer where they crisp up to golden brown perfection. This Air Fryer was best additions to my kitchen!

falafel balls in the air fryer.

Air-Fried Falafel Ingredients: 

  • Chickpeas

  • Onion

  • Parsley

  • Garlic

  • Cumin

  • Black pepper

  • Salt

  • Corn starch 

Basic Steps to Make Air-Fried Falafel:

  • Soak. Plan ahead and soak dry chickpeas in water overnight. 
  • Process. Using a food processor, pulse soaked chickpeas with onion, parsley, garlic, corn starch and spices. Keep pulsing until a coarse texture forms. 
  • Chill. Let the falafel mixture rest for an hour in the fridge to allow it to firm up; making it easier to form the falafel balls. 
  • Form. I use my hands to form the falafel it into a golf ball shape, but you can use a cookie scoop or get fancy and use a falafel scoop if you’d like. 
  • Air Fry. Preheat air fryer at 380-degrees. Spray the air fryer basket with cooking oil and arrange the falafel without crowding the basket. Spray the falafel balls with baking spray as well and cook for 15 minutes, flipping over halfway through. 

falafel recipe air fryer falafel balls

 

 

 

 

Baked Falafel Option:

If you don’t own and air fryer, get yourself one now! 🙂 You can also bake the falafel balls at 400F. Place the falafel balls on the greased baking sheet. Drizzle generously with olive oil, and bake for 30 minutes. Flipping half way though until golden brown and crisp on the outside. 

How to Store/Freeze Air- Fried Falafel: 

  • Air-fried falafel can be stored in an airtight container in fridge for up to 5 days. Reheat in the air fryer at 350 F for about 15 minutes or until warmed through.  
  • Uncooked falafel balls freeze so well, making meal prep super easy. After forming the falafel balls, arrange on a baking sheet or tray and stick it in the freezer for few hours until the falafel balls harden up. Then place in a freezer-safe container or bag. They will keep well for up to 3 months. Defrost overnight in the refrigerator and reheat in the air fryer when ready to serve. 

How to Serve Air-Fried Falafel: 

My favorite way of serving falafel is in a pita pocket or flatbread wrap, topped with veggies and tahini sauce. But you can also enjoy it on a salad, or with hummus on the side.

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. Stuff them in pita bread with tomatoes, parsley and a drizzle of Tahini sauce dressing and there you have it;  a vegan, healthy, easy to make meal! 

How to Make Air-Fried Falafel: 

if you are looking for vegan air fryer recipes, you will recipe with a falafel sauce or tahini sauce recipe.

Air-Fried Falafel

Yield: 30 Falafel Balls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. A great vegan, healthy and easy to make meal! 

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 1 large onion, chopped into 4 pieces
  • 4 garlic cloves
  • 1 cup parsley leaves
  • 2 teaspoons cumin powder
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 tablespoon corn starch 
  • Olive oil cooking spray

Instructions

Crispy Falafel

    1. Place chickpeas in a large bowl and cover with at least 2 inches water. Soak overnight. When the chickpeas are soaked, drain the water and pat them dry with a paper towel.
    2. Place the uncooked, soaked chickpeas and all the remaining ingredients into a food processor and pulse until the chickpeas are finely minced. The mixture will have a coarse texture.
    3. Rest this mixture at least an hour in the fridge to allow it to firm up. This step will make shaping the falafel balls much easier.
    4. Preheat air fryer to 380°F.
    5. Scoop two heaping tablespoons of the mixture, and using your hands or a cookie scoop shape the falafel mixture into a golf ball shaped ball.
    6. Spray the air fryer basket with cooking oil and arrange the falafel balls in the basket without crowding the basket, so they cook evenly. Spray the falafel balls with cooking/olive oil spray as well and cook for 15 minutes, flipping over halfway through. 
    7. Repeat this process for the rest of the mixture.
    8. Serve the falafel balls in a pita pocket or flatbread wrap, topped with veggies and tahini sauce or add it to your favorite salad and enjoy!

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 27Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 108mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

If you’ve tried this Air-Fried Falafel recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my Facebook group where you can share a picture of the recipes that you’ve tried!

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush- Eggplant Dip

Baba Ganoush is a simple vegan eggplant dip made of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. To make this Baba Ganoush recipe, you start by grilling a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste. 

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste

Baba Ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. This Baba Ganoush eggplant dip is the perfect snack, side dish or party appetizer. 

I prefer to to grill my eggplant whole, but some people roast it in the oven, or on a gas top stove, either way works just fine. When mashing the grilled eggplant, a fork or  potato masher works best because you retain the chunky the eggplant texture. 

Baba Ganoush is a simple vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. To make this Baba Ganoush recipe, you start by grilling a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste. 

What Do you Need to Make Baba Ganoush:

You can use Baba Ganoush like you would hummus—as a dip or spread. Ready to make some?!

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush- Eggplant Dip Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and Tahini.

Ingredients

  • 1 medium eggplant ( 1-1.5 lbs)
  • salt
  • 2-3 Tbsp lemon juice- about 1 medium lemon
  • 1 large clove garlic- finely minced
  • 2 Tbsp Tahini paste
  • 2 Tbsp fresh parsley- Chopped (optional)
  • 2 tbsp olive oil- for topping

Instructions

  1. Preheat grill to 400 F.
  2. Coat the eggplant with cooking spay or olive oil.
  3. Grill until skin is blackened and flesh has collapsed for about 20 minutes. Turning occasionally to ensure all sides are cooked equally.
  4. Transfer to a plate and let cool slightly or until you are able to peel it. How to grill whole eggplant. #eggplantdiprecipe
  5. Carefully peel skin from eggplant, and cut out the stem intact.
  6. Drain any excess water.
  7. Mashing the eggplant flesh well using a potato masher or a fork.
  8. Add minced garlic, salt, tahini, and lemon juice. Combine very well while still mashing. You want the mixture to be smooth but still retain some of the eggplant's chunky texture.
  9. Garnish with parsley, or your favorite herb but I have found that parsley goes best with Baba Ganoush.
  10. Top with few tablespoons of olive oil.
  11. Serve with toasted pita bread, pita chips, or veggies and enjoy!

MORE RECIPES FOR A LEBANESE MENU:

Green Beans with Tomatoes (Loubia B’ Zeit)

Lebanese stuffed Zucchini

Tabbouleh Salad Recipe

Fattoush Salad

Lebanese Chicken and Rice

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

 

 

 
If you are looking for red lentil recipes, you will love this Lebanese red lentil mujadara recipe. This Mujadara is healthy, vegan and easy to prepare.

Red Lentil Mujadara

Red Lentil Mujadara is a simple comfort food that is easy to throw together. It’s my go-to meal when I want something that’s vegan, healthy and protein-rich. This red lentil mujadara cooks really fast, so the whole dish is done in 30 minutes start-to-finish- A perfect meal idea for weeknights or whenever you’re in a hurry to get a meal on the table.

If you are looking for red lentil recipes, you will love this Lebanese red lentil mujadara recipe. This Mujadara is healthy, vegan and easy to prepare.

You can’t go wrong with Lebanese red lentil mujadara, the ingredients are simple and inexpensive. Whether you are a fan of traditional Lebanese Mujadara or not, you should try this mujadara twist with red lentils! Just keep in mind that the lovely orange color of red lentils will fade a little after cooking. Let’s get started!

What is Mujadara?

Mujadara is a Lentil and rice or bulgur wheat based dish; There are countless variations of this recipe. I cook mujadara in two ways, with brown lentils, which is the most common and traditional way to cook Mujadara, and with red lentils; the recipe I’m sharing today. They are both amazing!

What you Need to Make Red Lentil Mujadara:

You probably already have everything you need in your pantry already.

Red Lentils

Onions

Rice

Olive Oil

Salt

Is Red Lentil Mujadara a Make Ahead Dish?

YES! This is also a fitting recipe if you’re doing meal preps. You can make it ahead and store it in an airtight container. It keeps the fridge for up to 4 days. When you’re ready to serve it, you can simply warm it in the microwave. Mujadara is typically served at room temperature with salad and pita bread. 

More Lentil Recipes:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

How to Make Lebanese Red Lentil Mujadara

red lentil recipes easy, mujadara hamra recipe, red lentil mujadara recipe, mujadara

Red Lentil Mujadara

Yield: 2-3
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Red Lentil Mujadara Recipe- vegan, quick, easy to make and loaded with Mediterranean flavors.

Ingredients

Instructions

    1. Wash and drain your rice and lentils and set aside.
    2. In large non-stick skillet over medium-high heat, heat olive oil for a few minutes.
    3. Add onions and stir well to coat all pieces with oil.
    4. Stir frequently until onions are caramelized, crisp at the edges and starting to turn golden brown - about 10 minutes. 
    5. Add Red lentils and rice and mix well with onions.
    6. Add warm water, cover the pot and bring mixture to a boil.
    7. Reduce heat to low, keep pot covered, and cook until the water is absorbed and the rice and lentils are both cooked through - about 15 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
    8. Transfer Red Lentil Mujadara to serving plates immediately while still hot.
    9. Serve hot, warm or at room temperature with your favorite salad and pita bread.
    10. Enjoy!

Recommended Products

As an Amazon Associate, I earn from qualifying purchases.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 948mgCarbohydrates: 25gFiber: 6gSugar: 5gProtein: 7g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you’ve tried this healthy Lebanese Red Lentil Mujadara recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

Vegan Stuffed Swiss Chard Rolls

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious and healthy side dish, snack or appetizer. 

If you are a fan of  Lebanese Vegan Stuffed Grape Leaves , then you will love these Vegan Stuffed Swiss Chard Rolls. I personally prefer swiss chard over grape leaves. 

This year I planted way to much rainbow swiss chard in my garden!

Look how pretty though?

rainbow Swiss Chard from my garden. #gardening #plantingswisschard

In this swiss chard rolls recipe, you will only need the swiss chard leaves. I usually save the stems and make this delicious Lebanese Lentil Soup with Vegetables with them 🙂

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

Vegan Stuffed Swiss Chard Rolls

Yield: 30 Rolls
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

Ingredients

  • 1 large bunch of swiss chard leaves- no stem
  • 1 cup short-grain rice
  • 2 cups parsley- Finely chopped with stems removed
  • 3 ripe tomatoes- finely diced
  • 1 small onion- finely chopped
  • 1/2 cup fresh mint  
  • 1 tbsp salt or to taste
  • 1 large lemon- squeezed
  • 3 tbsp olive oil
  • 1 large potato ( peeled- sliced into circles)

Instructions

    TO MAKE THE STUFFING:

    In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil. vegan mixture

    TO PREPARE THE swiss chard leaves:

    1. Cut each swiss chard leave in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size. Vegan Swiss Chard
    2. Bring a large pot of salted water to a boil and blanch the already cut swiss chard leaves for 2 minute.
    3. Carefully drain the swiss chard pieces and then spread them out on a tray and get ready to roll!
    4. Add one tbsp olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes. potato recipe

    TO ROLL THE Swiss Chard Leaves:

    1. Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping table spoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.
    2. Bring the top of the leaf down then one of the sides of the leaf over the stuffing, then the other and fold around the filling, creating a roll of stuffed chard leaf. vegan swiss chard rolls
    3. Place each rolled swiss chard leaf in the bottom of the saucepan over the potatoes ( you can also add some swiss chard stems) tightly side by side. You will form a few layers.
    4. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered. How to roll swiss chard leaves
    5. Add a small (microwave-safe) plate on top of the stuffed swiss chard leaves to weight them down. The plate will keep the swiss chard leave rolls in one place holding them tightly together
    6. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes.

    TO SERVE:

    1. Let cool for a least half hour.
    2. Remove the the microwave-safe plate.
    3. Carefully take the swiss chard leaves out one at a time and arrange them on your serving plate.
    4. Add slices of lemon, serve hot, warm or cold and enjoy!
If you like this healthy Lebanese Vegan Swiss Chard Stuffed Rolls recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below!. You can also join my new Facebook group  and be part of the Salt and Sweet growing community 🙂

  • 1
  • 2

Copyright © 2020 The Salt and Sweet Kitchen.
All rights reserved.