These vegan chana kebab wraps are made by adding ingredients into a food processor, shaping and then shallow-frying until crispy on the outside. Serve with warm naan wraps, lettuce, cucumbers, onions, tomatoes and chutney. So simple, but oh so delicious.
What are chana kebabs?
This recipe is my vegan take on shami kebabs, which are burger shaped kebabs, normally made with chana dal and meat. Using tinned chickpeas allowed me to create a recipe that’s more accessible and easier for everyone (this is always my goal!). It still tastes incredibly succulent and delicious. And when you pair it with warm naans, a bed of salad and some green chutney? MIND-BLOWING.
You’re probably wondering what the difference is between these chickpea kebabs and falafels… it’s all in the seasoning! All the classic Indian spices, paired with coriander and mint leaves. YUM.
Ingredients for vegan chana kebab wraps…
- Chickpeas
- Onion
- Ginger
- Garlic
- Mint leaves
- Fresh coriander
- Besan
- Cornflour
- Ground turmeric
- Chaat masala
- Ground cumin
- Ground coriander
- Kashmiri chilli powder
- Ground cinnamon
- Salt
- Oil
Prepping the ingredients…
Start with the chickpeas, drain the liquid out from the tins and then give the chickpeas a good rinse. Set aside in a colander.
Roughly chop up the onions, grate the ginger and chop up the coriander. Chopping up a few of these ingredients will just help the food processor and also speed things up a little.
Once that’s done, lay a kitchen towel on your work surface and carefully tip out the chickpeas. Pat them down with the towel until they’re slightly drier.
Making vegan shami kebabs
Add the mint leaves, coriander, onions, garlic and ginger into the food processor. Blend until the mixture looks like it’s been finely chopped.
Next, add in the chickpeas, all the spices, besan and cornflour. Blend until most of the chickpeas have been chopped and everything is well combined.
Shaping and shallow frying the chana kebabs
Heat oil into your pan, you’ll need to add around 1 cup or just enough to shallow fry the kebabs. Grab a 1/3 cup, pack in the chana kebab mixture and then remove and shape into round, tikki-shaped, kebabs. Repeat until you have 4-5 and then carefully transfer them into the hot oil. Fry over medium flame for 3-4 minutes or until deeply golden and crisp. Flip and repeat.
How to serve vegan shami kebabs
Although this is a vegan kebab wraps recipe, these kebabs can also be served as a snack with some chutney,
But for the wraps, I like to spread a little vegan yoghurt on the warm naans, add greens of your choice, tomatoes, sliced onions, cucumbers. I then add the chana kebabs and drizzle over some chutney and more vegan yoghurt. SO good.
Serve warm!!
How to store vegan kebabs
Store vegan kebabs in an airtight container and keep refrigerated for up to 4 days. Pop in the microwave to reheat before serving.
Have you tried this recipe?
After you give this vegan kebab wraps recipe a try, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
More vegan recipes you’ll love
Print Vegan Chana Kebab Wraps
- Total Time: 30 minutes
- Yield: 6 people 1x
Description
These vegan chana kebab wraps are made by adding ingredients into a food processor, shaping and then shallow-frying until crispy on the outside. Serve with warm naan wraps, lettuce, cucumbers, onions, tomatoes and chutney. So simple, but oh so delicious.
Ingredients
- 800 g tinned chickpeas, drained
- 1 onion
- 1 tsp grated ginger
- 5–6 garlic cloves
- 2 tbsp fresh chopped coriander
- 1/2 cup mint leaves
- 5 tbsp gram flour
- 5 tbsp cornflour
- 1/4 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1 tsp kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chaat masala
- salt
- oil for shallow frying
To serve
- 6 warm naan wraps
- lettuce or any greens
- chopped onions
- chopped tomatoes
- chopped cucumber
- vegan yoghurt
- green chutney
Instructions
- Making the chana kebab: Add onions, ginger, garlic, coriander leaves and mint leaves into a food processor and blend until finely chopped. Pat dry the chickpeas and then add to the food processor with all the spices and flours. Blend until combined and until the chickpeas are mostly smooth. Grab a 1/3 measuring cup, and pack the mixture into the cup. Remove and shape into chickpea kebabs.
- Shallow-frying: Heat oil in a pan. Carefully add the chickpea kebabs. Shallow fry both sides for 3-4 minutes or until deeply golden and crispy.
- The wraps: Add the greens, tomatoes, onions and cucumber into the wraps. Add the chickpea kebabs, drizzle with a generous amount of vegan yoghurt and chutney. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
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