Eid Buffet Vegan Chickpea and Nut Skewers

Name: Eid Buffet Vegan Chickpea and Nut Skewers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cans (15 oz each) (850 g) canned chickpeas, drained and patted dry; 1 cup (150 g) raw cashews, finely chopped or pulsed in food processor until breadcrumb texture; ¼ cup (60 ml) tahini, at room temperature; ½ medium (75 g) red onion, finely minced; 3 cloves (15 g) fresh garlic, minced; ½ cup (loosely packed) (25 g) fresh flat-leaf parsley, finely chopped; ¼ cup (loosely packed) (12 g) fresh mint leaves, finely chopped; 1½ teaspoon (4 g) ground cumin; 1 teaspoon (2 g) ground coriander; 1 teaspoon (2 g) smoked paprika; ¼ teaspoon (½ g) ground cinnamon; ¾ teaspoon (4 g) fine sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 tablespoons (30 ml) fresh lemon juice; 3 tablespoons (45 ml) olive oil, divided; ½ cup (50 g) panko breadcrumbs; ¼ cup (60 ml) tahini (for sauce) (optional); 3 tablespoons (45 ml) fresh lemon juice (for sauce) (optional); 2 cloves (10 g) fresh garlic (for sauce), minced (optional); ¼ cup (60 ml) warm water (for sauce) (optional)

From the MyKitchenBank Kitchen

Hearty plant-based skewers for an Eid celebration, combining roasted chickpeas and cashews with tahini, warm spices, and fresh herbs. The mixture is formed into patties, grilled or pan-fried until golden, then threaded onto skewers for a festive presentation. Serve with tahini sauce and fresh vegetables.

Prep: 25 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 8 skewers (2 per person)

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Ingredients

4 servings

2 cans (15 oz each) (850 g) canned chickpeas, drained and patted dry
1 cup (150 g) raw cashews, finely chopped or pulsed in food processor until breadcrumb texture
¼ cup (60 ml) tahini, at room temperature
½ medium (75 g) red onion, finely minced
3 cloves (15 g) fresh garlic, minced
½ cup (loosely packed) (25 g) fresh flat-leaf parsley, finely chopped
¼ cup (loosely packed) (12 g) fresh mint leaves, finely chopped
1½ teaspoon (4 g) ground cumin
1 teaspoon (2 g) ground coriander
1 teaspoon (2 g) smoked paprika
¼ teaspoon (0.5 g) ground cinnamon
¾ teaspoon (4 g) fine sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (30 ml) fresh lemon juice
3 tablespoons (45 ml) olive oil, divided
½ cup (50 g) panko breadcrumbs
¼ cup (60 ml) tahini (for sauce) (optional)
3 tablespoons (45 ml) fresh lemon juice (for sauce) (optional)
2 cloves (10 g) fresh garlic (for sauce), minced (optional)
¼ cup (60 ml) warm water (for sauce) (optional)

Equipment (7)

Food processor
Large mixing bowl
Measuring cups and spoons
8 wooden or metal skewers (10 inches / 25 cm)
Grill or large cast-iron skillet
Parchment paper
Shallow dish for shaping

Steps

Before you start

Soak 8 wooden skewers in water for at least 30 minutes before cooking to prevent burning
Drain and pat dry the canned chickpeas thoroughly to remove excess moisture
Have tahini at room temperature for easier mixing
Preheat a grill or large skillet over medium-high heat before forming patties

1
Pulse chickpeas and cashews
- Add drained chickpeas and chopped cashews to a food processor.
- Pulse 8–10 times until the mixture is roughly combined with some texture remaining.
- Do not overprocess; you want some whole chickpea pieces and nut chunks for structure, not a paste.
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Ready when: mixture is chunky but holds together, not puréed
Tip: Overprocessing creates a dense, mushy texture. Stop when you still see chickpea pieces.
2
Mix in tahini and aromatics
- Transfer the pulsed mixture to a large bowl.
- Add tahini, minced red onion, minced garlic, chopped parsley, and chopped mint.
- Stir until evenly combined.
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Ready when: mixture is uniformly colored and herbs are distributed throughout
3
Add spices and seasonings
- Sprinkle in ground cumin, ground coriander, smoked paprika, ground cinnamon, sea salt, and black pepper.
- Add fresh lemon juice.
- Mix thoroughly with a wooden spoon or your hands until all spices are evenly distributed and the mixture smells warm and aromatic.
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Ready when: spices are fully incorporated with no visible streaks, mixture has a deep golden hue
Tip: If the mixture feels too wet, add 1–2 tablespoons more breadcrumbs to help it hold shape.
4
Chill mixture
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- This helps the patties hold together better during cooking and allows flavors to meld.
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Tip: Do not skip this step; cold mixture is much easier to shape into patties.
5
Shape patties
- Remove the mixture from the refrigerator.
- Have panko breadcrumbs in a shallow dish.
- Using damp hands (lightly wet with water), scoop about 3 tablespoons (45 ml) of mixture and form into a compact patty about 2 inches (5 cm) wide and 1 inch (2.5 cm) thick.
- Coat both sides lightly in breadcrumbs.
- Repeat until you have 16 patties (2 per skewer).
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Ready when: 16 evenly sized patties, lightly coated with breadcrumbs on all sides
Tip: Damp hands prevent sticking. If patties crumble, the mixture may be too dry; knead in 1 tablespoon tahini.
6
Heat grill or skilletOven 400°F / 205°C
- Place a grill grate or large cast-iron skillet over medium-high heat (about 400°F / 200°C for a grill, or a skillet until a drop of water sizzles immediately).
- Brush the grate or skillet with 1 tablespoon olive oil to prevent sticking.
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Ready when: grill grate or skillet is hot; a drop of water immediately sizzles
Tip: Proper heat prevents sticking and ensures a good crust; if the surface isn't hot enough, patties will stick.
7
Cook patties until golden
- Working in batches if needed, place patties on the hot grill or skillet.
- Cook for 3–4 minutes per side without moving them around.
- They should develop a golden-brown crust.
- Transfer cooked patties to a plate lined with parchment paper.
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Ready when: exterior is golden brown and slightly crispy; patty holds together when moved with a spatula
Tip: Resist moving patties; let them sit undisturbed so they develop a crust and don't break apart.
8
Thread patties onto skewers
- Let cooked patties cool for 1–2 minutes.
- Thread 2 patties onto each soaked wooden skewer by piercing them horizontally through the center.
- Leave a small gap between patties.
- If serving immediately, brush skewers lightly with remaining olive oil.
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Ready when: all 8 skewers are evenly loaded with 2 patties each, aligned on the skewer
Tip: Thread patties while still warm; they are more pliable and less likely to crumble.
9
Prepare tahini sauce (optional)
- In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and warm water until smooth and pourable.
- The sauce should be thinner than peanut butter but thicker than milk.
- Taste and adjust lemon juice or salt as needed.
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Ready when: sauce is creamy, smooth, and flows easily from a spoon
Tip: Start with less water and add more as needed; tahini varies in thickness. A squeeze of fresh lemon brightens the sauce.
10
Serve
- Arrange skewers on a serving platter.
- Drizzle with tahini sauce, or serve it on the side for dipping.
- Garnish with extra fresh mint or parsley if desired.
- Serve warm, alongside sliced cucumbers, tomatoes, red onion, and warm flatbread or pita.

Good to know

Tips

Toast the ground spices in a dry skillet over low heat for 30 seconds before adding them to the mixture to deepen their flavor.
For a crispier exterior, brush cooked patties with a light mist of oil and place them under a hot broiler for 1–2 minutes just before serving.
Serve with pickled turnips, cucumber and tomato salad, or roasted eggplant for a festive Eid spread.
If you don't have wooden skewers, shape the mixture into thick patties and serve them on flatbread with sauce and fresh vegetables as wraps.

Make ahead

Prepare and chill the mixture up to 12 hours ahead. Shape patties up to 4 hours ahead, cover with plastic wrap, and refrigerate. Cook patties shortly before serving for the best texture; they are best enjoyed warm with a crispy exterior.

Storage & reheating

Store cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10 minutes or warm in a skillet over medium heat for 2–3 minutes per side. Uncooked patties can be frozen for up to 3 months; cook from frozen, adding 2–3 minutes per side. The tahini sauce keeps refrigerated for up to 5 days.

Substitutions

raw cashews → walnuts, sunflower seeds, or blanched almonds. Use the same amount. Process until roughly breadcrumb texture. Walnuts add an earthier flavor; sunflower seeds are milder.
tahini → almond butter or sunflower seed butter. Use the same amount. These will slightly change the flavor but provide similar binding and richness.
fresh flat-leaf parsley → cilantro or additional mint. Use equal amounts. Cilantro adds a bright, citrusy note; more mint deepens the herbaceous flavor.
smoked_paprika → sweet paprika or a pinch of cayenne pepper. Use the same amount of paprika for a milder spice, or reduce cayenne to ¼ teaspoon for heat.