Vegan Persian Koobideh Kebabs

Some of my favorite summertime memories growing up were Persian BBQs with my Baba. The smell of aromatic Persian spices, kebabs sizzling on the grill, fresh herbs, warm bread, and everyone gathering around the table. My Baba made the most incredible koobideh, and those flavors will always feel like home to me.

So naturally, I had to bring a little plant-based magic to one of my favorite childhood meals. We made Persian Koobideh VEGAN!

This version brings together earthy roasted beets, rich walnuts, tofu, fresh parsley, and fragrant Persian spices to create a savory, juicy, beautifully colorful plant-based kebab. It's hearty, nourishing, packed with plant goodness, and a delicious way to celebrate the flavors I grew up loving. Serve it with roasted tomatoes and veggies with warm basmati rice for the most traditional version!

Vegan Persian Koobideh Kebabs 

by Sarah Farsh, October 2026

• 2 cups raw walnuts, soaked and thoroughly drained

• 2 medium roasted beets, softened (approximately 1 cup)

• 1 sweet onion, grated and excess liquid squeezed out

• 1 block firm or extra-firm tofu, pressed and drained (approximately 14 oz)

• 1 tbsp turmeric

• 1 tsp kosher salt or sea salt

• 1 tsp sumac

• 1 tsp ground black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 bunch fresh parsley, roughly chopped

• 2–6 tbsp chickpea flour or finely ground oats, as needed for texture

• Splash of water, only if needed for blending

Prepare the ingredients: Soak raw walnuts in water for a few hours, then drain thoroughly. Roast beets until fork-tender and allow to cool. Grate the sweet onion and squeeze out as much excess moisture as possible. Press tofu to remove excess water.

Make the kebab mixture: In a food processor, combine walnuts, roasted beets, onion, tofu, fresh parsley, and all spices. Pulse until everything comes together into a thick, slightly textured dough. Avoid overprocessing into a smooth purée. Add a small splash of water only if needed to help blend, or a little chickpea flour or ground oats if the mixture feels too wet.

Check the texture: The mixture should feel similar to cookie dough—soft and moist, but thick enough to roll and shape with your hands. Adjust with chickpea flour or oats until the consistency feels right. Refrigerate for about 30 minutes to help firm up.

Shape your kebabs: With slightly damp hands, form the mixture into traditional elongated koobideh-style kebabs or smaller oval patties. Place onto a parchment-lined baking sheet.

Cook the kebabs: Bake at 400°F for approximately 25–35 minutes, carefully flipping halfway through, until the outside is lightly browned and the kebabs hold their shape. Allow to rest for a few minutes before serving. I cook them right in the toaster oven or air fryer.

Serve Persian style: I love these with fluffy saffron basmati rice, grilled tomatoes, fresh parsley, mint, basil, sliced cucumber, sumac, and a generous spoonful of creamy plant-based yogurt. Add warm lavash or your favorite Persian flatbread and you've got a beautiful summertime feast!

Notes: This recipe is all about texture. Depending on the size of your beets, moisture in the tofu, and how thoroughly you've drained your walnuts, you may need a little more chickpea flour or oats to bring everything together. The dough should be easy to shape with your hands without falling apart. I love keeping the mixture slightly textured rather than completely smooth, giving the kebabs a hearty, satisfying bite. For a more traditional BBQ experience, you can also experiment with cooking these on a well-oiled grill pan once the mixture is firm enough to hold its shape.