Vegan Cevapcici
Author:Cevapcici are classic sausages or meatballs from the Balkans and can be easily made vegan with chickpeas instead of meat! Besides chickpeas, my vegan cevapi recipe also contains soy-free sunflower mince and flavorful spices to ensure the perfect meaty consistency and best flavor! You can fry, grill, or bake them in the oven!
Ingredients
- 1 package (76 g) sunflower mince 2.7 oz (76 g) or sub soya granules
- 1 ¼ cups (300 ml) hot vegetable broth
- 1 tbsp olive oil + more for frying
- 1 large onion diced
- 4 cloves of garlic chopped
- 1x14 oz (240 g) can chickpeas 8.5 oz rinsed & drained, or sub beans
- ½ cup (60 g) chickpea flour or oat flour
- 2 tbsp soy sauce or tamari, if gluten-free
- 1 tbsp tomato paste
- 2 tsp mustard
- 1 tbsp paprika powder
- ½ tsp chili optional
- salt and pepper 1 tsp each, or to taste
- 2 tbsp parsley chopped
- 1 tbsp fresh coriander chopped
- a squeeze of lemon juice fresh
Instructions
- *Note: See step-by-step pictures above!
- Place the sunflower mince in a bowl. Pour the hot vegetable broth over it and allow to soak for 5-10 minutes. Then transfer to a fine-meshed sieve and squeeze out any excess liquid.
- Meanwhile, heat 1 tablespoon of oil in a pan over medium heat. Add the onions and sauté for about 3 minutes, until translucent. Then add the garlic and sauté for another minute, until fragrant.
- Place the chickpeas, sautéed onions and garlic, soaked sunflower mince, and all other ingredients, including spices and herbs in a food processor, and process into a dough (see photo above).
- Then form it into sausages, patties or balls, whatever shape you like.
- Now fry the cevapcici in a pan with plenty of hot oil until they're golden brown from all sides, about 8 minutes. Alternatively, brush the cevapcici with a little oil and bake in a preheated oven at 392°F/200°C top/bottom heat (356°F/180°C fan) until golden brown, about 25 minutes (flipping halfway through).
- Serve with Turkish bulgur salad (kisir), vegan tzatziki, and fresh salad, or other vegetables and sides you like.
- Enjoy!
Notes
- I do not recommend trying the uncooked dough, as raw chickpea flour tastes very bitter. Once cooked it’ll lose the bitter taste and becomes very delicious!
- Please read my blog post for further information on this recipe, such as storage and freezing instructions as well as serving suggestions and more!
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!