Baleela Recipe

Vegan Baleela

I think the very first time I had Baleela was in 1992 or 1994. In Saudi- where I grew up- they have Ice cream trucks that also sell Baleela and other snacks. They’re not so popular now but when I was a kid they used to park right outside our compound. I bought some once and it then became a popular snack in our household.
Hejazi Baleela (not to be confused with Egyptian Baleela) is a Middle Eastern mezze that has different varieties. Usually it has vinegar but other ingredients can be added to it too; like hot sauce, garlic, pickled cucumber and beetroot.
My version of it is pretty simple and yummy.

Baleela Recipe

  • 1/2 cup dry chickpeas
  • 2 cups water
  • 2 medium cucumbers
  • 1 medium-large carrot
  • 1 small green chili pepper ((optional))
  • 1/2 cup lemon juice
  • 1 teaspoon ground cumin
  • 1 pinch salt ((to taste))
  1. Soak chickpeas overnight.

  2. Drain soaked chickpeas, put into a pot and add 2 cups of water.

  3. Bring it to the boil.

  4. Cook for 45-60 minutes over low heat or until chickpeas are done.

  5. Chop cumbers, carrot and chili pepper.

  6. Put chickpeas in a bowl, add the rest of the ingredients and mix them all together.

  7. Serve.

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  1. Anas says:

    I have also had baleelas in the very same manner way back in early 1990s. Now residing in Karachi. A father of a baby girl now! My mother makes baleela especially in Ramzan,and her recipe is somewhat similar to what you’ve mentioned.
    Stay safe!

    1. Deema Farah @Vegirous says:

      Thank you for taking the time to leave a comment, Anas. It’s good to hear that other people enjoy baleela as well. It brings back so many memories. And yes, it feels as if it were a lifetime ago.

      Best wishes to you and your family.


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