When you think of kebab, you often picture meat on a skewer or stick which in India is also referred to as Sheek Kebab. The other type of kebab is a Shami kebab where it is a ground meat patty mixed with spices and besan or chick pea powder and sautéed.

This recipe is a plant based version of a Shami kebab. I used tinned chick peas and the spices are pantry essentials!

Chick pea & pumpkin kebabs


800g tinned chick peas rinsed and drained

300g pumpkin, peeled and grated

150g onion, peeled and finely chopped

1 green chilli, finely chopped

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh coriander

1 tablespoon coriander powder

½ teaspoon red chilli powder

½ tablespoon ginger paste

1 teaspoon garam masala

4 tablespoons chick pea flour (besan)

Salt to taste

Oil for shallow frying


2 generous handfuls of mint

1-2 green chillies, chopped

1 teaspoon sugar

2 tablespoons lemon juice

Salt to taste

300g Greek style yoghurt


Mash the chick peas with your hands, making a semi coarse mixture which is not too smooth. Add the rest of the ingredients. Mix well. Rest for 15-20 minutes. Form into 20 golf sized balls and flatten to form round kebabs or patties. If your mixture is too wet or breaks, add more chick pea flour.

Chickpea and pumpkin kebabs

Shallow fry the kebabs in medium hot oil until crisp and browned on both sides. Serve with mint yogurt sauce. Serves 4.

For the mint and yoghurt sauce

Place all ingredients except yoghurt in a blender. Blend well to a puree. Add the yoghurt and pulse a couple of seconds and your sauce is ready.

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