Vegan Pumpkin Kibbeh Balls

Packed with herbs & spices, these crispy and delicious Vegan Pumpkin Kibbeh Balls are bursting with flavor! They are delicious, vegan friendly and make the perfect seasonal appetizer. Pumpkin kibbeh Balls are so incredibly tasty and so fun to prepare.

Vegan Pumpkin Kibbeh Balls

There are many reasons to love fall, but personally, I think the best part of fall is all of the pumpkin packed foods! Like my Pumpkin Roll Recipe & Pumpkin Pecan Pancakes

These Vegan Pumpkin Kibbeh Balls are so delicious that I won’t even judge you for not sharing them with your loved ones.

With a bit of patience and precision you will be making these kibbeh balls in no time!

What is Pumpkin Kibbeh?

Pumpkin kibbeh  is made of pumpkin puree, combined with bulgur, pureed onions and a mix of spices and basil.

Pumpkin Kibbeh has many different stuffing mixtures. In this recipe, these vegan pumpkin kibbeh balls are stuffed with perfectly seasoned chickpeas, onions and pomegranate seeds mixture and shaped into football shaped balls.

Kibbeh balls are typically deep fried, but can also be baked in the oven or in the air fryer. There are different ways to cook pumpkin kibbeh and I have them all on the blog!

Beef Stuffed Pumpkin Kibbeh Balls

Baked Pumpkin Kibbeh (Tray)

How To Make Vegan Pumpkin Kibbeh Balls?

(Scroll all the way down to recipe card for exact measurements, the few paragraphs include helpful step by step pictures.)

Make the Pumpkin Puree:

• Begin by peeling the pumpkin, scoop out seeds and membrane. Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork. Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. Add the bulgur and mix well, until coated and set aside.
• In your food processor, add the onion, basil, salt and spices and process until pureed. 
• Transfer the pureed onion to the pumpkin and bulgur mixture, add flour and corn starch. Work with your hands to mix well until everything is blended together.
• Place in fridge and let chill for at least half an hour before assembling kibbeh balls.

Assemble the Pumpkin Kibbeh Balls

• Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
• Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 2-3 tablespoons) and form into  an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling. 

• Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.

• Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 
• Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

Make the Pumpkin Kibbeh Filling:

• I usually prepare the filling while the pumpkin is being cooked, to save time. In your food processor, add the presoaked chickpea and pulse until coarse.
• In a large skillet, heat olive oil, add onions and cook just until wilted for about 8 minutes. Then add the coarse chickpeas, salt, sumac and ground black pepper. Cook for an additional 5 minutes.
• Remove from heat and fold in pomegranate seeds.

Fry the Vegan Pumpkin Kibbeh Balls:

• In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring.
• Lay the pumpkin kibbeh in a single layer in the frying pan.
• Fry batches until golden brown and crunchy, or about 5-8 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.

Tips for Making Lebanese Pumpkin Kibbeh Balls:

• If your batter is too loose or runny simply add more flour (1 tablespoon at a time) until the desired texture is achieved.
• When shaping your kibbeh ball, always wet you hands with corn starch and water mixture.
• Fry your kibbeh balls in small batches without overcrowding the pan, so they cook evenly.
• Make sure the oil is hot before adding the kibbeh balls.
• Place the kibbeh balls once cooked on a paper towel on top of a cooling rack so they don’t absorb more oil while being left to cool down.

More Lebanese Vegan Dishes:

Loubie Bzeit- Braised Green Beans

Lebanese Stuffed Swiss Chard Rolls

Vegetarian Lebanese Stuffed Zucchini

Lebanese Moussaka- Eggplant Chickpea Stew

Lebanese Ful Medames

Lebanese Lemon Garlic Chickpeas- Msabaha

** If you Make these Vegan Pumpkin Kibbeh Balls Recipe, then don’t forget to comment below and star rate if you have tried my recipes. You can also follow me on Facebook and Instagram. I also like to pin on Pinterest, where you can find more amazing recipes.**

How to Make Vegan Pumpkin Kibbeh

Continue to Content

Vegan Pumpkin Kibbeh Balls

Yield: 25 balls

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

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Ingredients

For Kibbeh Mixture

• 1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes (about 2 1/2 cups cooked and mashed)
• 2 cups fine brown bulgur #1
• 1 teaspoon ground all spice
• 1 teaspoon ground black pepper
• 1 large onion- cut into 4 pieces
• 1/2 cup fresh basil
• 3 tablespoon corn starch
• 2 tablespoon all purpose flour

For Vegan Kibbeh Filling

• 3 tablespoons olive oil
• 1 cup uncooked chickpeas- soaked overnight
• 1 large onion
• 1 teaspoon sumac spice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup pomegranate seeds

New Group

• Other Ingredients
• Vegetable oil for frying
• 1 table spoon corn starch- Mixed with water to shape the kibbeh balls

Instructions

Make the Pumpkin Puree:

1. Begin by peeling the pumpkin, scoop out seeds and membrane. Chop pumpkin and Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork.
2. Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. Add the bulgur and mix well, until coated and set aside.
3. In your food processor, add the onion, basil, salt and spices and process until pureed. 
4. Transfer the pureed onion to the pumpkin and bulgur mixture, add flour and corn starch. Work with your hands to mix it well until everything is blended together.
5. Place in fridge and let it chill for at least half an hour before assembling kibbeh balls.

Prepare the Kibbeh Filling:

1. In your food processor, add the presoaked chickpea and pulse until coarse.
2. In a large skillet, heat olive oil, add onions and cook just until wilted for about 8 minutes. Then add the coarse chickpeas, salt, sumac and ground black pepper. Cook for an additional 5 minutes.
3. Remove from heat and fold in pomegranate seeds.

Assemble the Pumpkin Kibbeh Balls:

1. Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
2. Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 3 tablespoons) and form into  an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling. 
3. Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.
4. Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 
5. Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

Fry the Pumpkin Kibbeh

1. In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring.
2. Lay the pumpkin kibbeh in a single layer in the frying pan.
3. Fry batches until golden brown and crunchy, or about 8-10 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.
4. Enjoy!

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Nutrition Information:

Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 96mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 3g

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.

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