Peshawari Chapli Kabab


A staple of Pakistani cuisine and something I grew up having is the Peshawari chapli kabab, which are minced meat patties that originated in Peshawar, Pakistan. The name chapli is said to be derived from chappal, the local word for sandals, because it’s supposed to be made thin like the sole of a sandal and about the same size of the chappal sole as well!

I knew I wanted to veganize them, and this version did not disappoint! We ended up deep frying them to keep with how they’re traditionally made, and it resulted in so much deliciousness! A meat-eating friend honestly could not tell the difference!

The traditional Pakistani way it to also press a tomato into them right before frying, and it really brought the authentic look and taste!


  • 1 pack/pound of vegan minced meat (Beyond beef or impossible burger – impossible tastes a bit better FYI)

    1/2 onion chopped

    1 tbsp cilantro chopped

    1 green chili chopped

    1-2 tomatoes sliced

    1 tsp red pepper flakes

    1 tbsp or more coriander seeds

    3/4 tsp turmeric

    1 tsp allspice

    1/2 tsp cumin

    2.5 tbsp besan

    1 tsp ginger paste

    1 tsp crushed garlic (or paste)

    1 tsp anar dana (crushed pomegranate seed) (optional)

    1 vegan egg or 2 tbsp just egg (optional)

    3/4 tsp salt or to taste


  1. Mix all ingredients until smooth (excluding chopped tomato). Form into patties, press sliced tomato on top and deep fry or pan fry.

    Your Chapli kababs are ready! Let me know if you try it!

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