Vegan Black Bean Kofta Recipe

This vegan black bean kofta recipe is a savory mixture of black beans, bulgur, and fragrant, warming spices shaped into bars, balls, or baked or air-fried patties with no added oil. 

Kofta is a meatball or meatloaf originating from the Middle East and India, and it's often grilled and served on wooden skewers. This vegan kofta recipe captures all the flavors and skips grilling or deep frying for healthier koftas with no added oil. 

Serve veggie kofta with toasted whole wheat pita bread, a side of quick pickled red onions, fresh tomatoes, and vegan garlic aioli for a vegan version of a street food favorite. 

Why You'll Love This Recipe

• Easy prep using ground spices and no chopping (other than a garlic clove). 
• Make a larger batch for dipping or quick bites. 
• Make any shape you like - patties, logs. falafel, or vegan kofta balls. 
• Delicious warm or cold food on the go. 

Ingredients and Notes

Black beans. One 15-ounce can, or 1 ½ cups of cooked rinsed black beans are enough for 1 batch of koftas. I like the texture of a few whole beans, so I mashed them with a large fork. You can pulse them in a food processor to further break them down. 

Bulgur. Cook bulgur twice the amount of water (½ cup of bulgur to 1 cup). It takes about 15 minutes to cook it, so start this at the beginning of your prep. 

Flax egg. Flax eggs are used in a variety of plant-based recipes. It's a simple combination of 1 tablespoon of ground flax seeds and 3 tablespoons of water. Let it sit for 15 minutes. You can also use 1 tablespoon of chia seeds. 

Breadcrumbs. Breadcrumbs help bind the ingredients by soaking up any moisture hiding in the first three ingredients. Toast a piece of bread and make your own or use panko. 

Chili flakes. Depending on your heat tolerance, you may want to add more. Use red chili powder or cayenne pepper as substitutes. 

Cumin. Cumin adds a warm and earthy flavor. A little goes a long way, so add a teaspoon. You can also use a teaspoon of cumin seeds. 

Coriander. Coriander and cumin are spice complements and are frequently used together. Kofta recipes sometimes use coriander leaves, but ground coriander is easier to find. 

Sumac. Bold, tart, lemony sumac is available at many grocery stores. It has a vibrant red color. Lemon zest or a squeeze of lemon juice won't be the same, but it's the best substitute in this case. 

Recipe Variations

• Bulgur, cracked wheat, is not gluten-free, so substitute it with quinoa if needed. Use gluten-free breadcrumbs and Tamari rather than soy sauce. 
• Softer, white beans would complement the texture of black beans if you're looking for options. Although I've eaten lentil koftas, I've not tried this recipe with cooked lentils. 
• ​To complement Indian cuisine, add ½ a teaspoon of garam masala (try my homemade garma masala blend) instead of the sumac. 

Instructions

Start the prep for this recipe by first making the flax egg. Mix a tablespoon of ground flax seeds with 3 tablespoons of water and set it aside. 

Next, cook the bulgur in a small saucepan with 1 cup of water. Simmer over medium heat until the water is absorbed (10-15 minutes). 

Now, let's make some delicious vegan kofta!

Step 1: Add the beans to a large mixing bowl. Mash them with a fork or potato masher. Stir in the garlic, breadcrumbs, spices, flax egg, soy sauce, and bulgur. 

Step 2: Knead the mixture until the texture is sticky, and you can form a ball that doesn't crumble.  

Step 3: Turn the mixture onto a clean work surface and divide it into six pieces. Form logs or cylinders that are about ¾ of an inch thick. Split each piece in half so that you end up with 12. Split them again and make 24 kofta balls. 

Step 4: Bake in a preheated oven, baking them for 20 minutes, then flip and bake for another 10 minutes until golden brown. 

Denise's Pro Tips

After cooking the bulgur, drain it in a mesh strainer. Gently press the bulgur with the back of a spoon to release as much moisture as possible. 

Kneading breaks up the beans, activates the flax egg, and encourages the bulgur to absorb more moisture. This is what holds the kofta together. 

Air fryer instructions

​Preheat the air fryer to 375 F. Add the kofta separated, in a single layer, in the air fryer basket. Cook for a total of 10 minutes, flipping halfway through. 

Note: Cooking times will vary depending on the size of the koftas, the method of cooking, and the differences in your oven or air fryer. 

Serving Suggestions

Kofta is a great side with Fattoush salad or served over a bed of lentils with creamy lemon tahini dressing. As an appetizer for special occasions, make small kofta bars or balls. Serve them with bamboo skewers and creamy herb tahini sauce or vegan sriracha mayo. 

Frequently Asked Questions