Vegan Black Beak Kofta Recipe
Vegan black bean kofta recipe with black beans, bulgur, and spices shaped into bars, balls, or baked or air-fried patties with no added oil.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Appetizer, Main Course, Side Dish
Cuisine: Middle Eastern, Turkish
Diet: Vegan
Servings: 4
Calories: 259kcal
Koftas
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- ½ cup bulgur medium or coarse
- 1 cup water
- 1 ½ cups cooked black beans 1 can, rinsed and drained
- 3 cloves garlic minced or pressed
- 1 tablespoon soy sauce
- ½ cup breadcrumbs
- 1 teaspoon oregano
- 1 teaspoon chili flakes
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 ½ teaspoons sumac see notes for substitution
- 1 teaspoon salt
To make the flax egg, combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water in a small bowl. Set aside.
Cook the bulgur with 1 cup of water over medium heat. Cover and simmer it for 10-15 minutes until the water is absorbed. After it cooks, drain it in a small mesh strainer and press the bulgur with the back of a spoon to get it as dry as possible.
Preheat the oven to 400 F. (200 C.). Line a baking tray with parchment paper or a silicone baking mat.
Place the black beans in a large mixing bowl. Mash the beans with a fork or potato masher. For a smoother consistency, you can pulse them in a food processor.
Mix in the soy sauce, cooked bulgur, flax egg, garlic, breadcrumbs, and spices. Knead the kofta mixture with your hands so it is sticky and holds together when you form a ball.
Turn the mixture onto a cutting board and divide it into six pieces. Form bars or cylinders that are about ¾ of an inch thick. Split each piece in half so that you end up with 12. Alternatively, you can make kofta balls (18-24).
In a medium bowl, add the black beans. Mash the bean with a fork or masher. For a smoother consistency, you can pulse them in a food processor.
Place each kofta on the baking tray, separated into a single layer. Bake for 20 minutes, flip them over, and bake for another 10 minutes.
How to Air Fry Kofta
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.
- Bulgur, cracked wheat, is not gluten-free, so substitute it with quinoa if needed. Use gluten-free breadcrumbs and Tamari rather than soy sauce.
- The best substitute for sumac is lemon zest or a squeeze of lemon juice.
- Store leftover kofta in an airtight container in the refrigerator for 3-4 days. Wrap them in foil before reheating in the oven so they don't get too crispy. Or reheat them in the microwave.
- Baked kofta can be frozen for up to 3 months. Wrap them tightly or store them in a freezer bag.
- Cooking times will vary depending on the size of the koftas, the method of cooking, and the differences in your oven or air fryer.
Calories: 259kcal | Carbohydrates: 48g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 949mg | Potassium: 498mg | Fiber: 13g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 4mg