Most people associate plant-based/vegan cooking with the same old salads and raw foods. This Middle Eastern recipe however, offers another, more cultured option. Herb focused, the final product is a delicious cooked dish that lets its flavors harmonize and shine.

“Kuku” (pronounced Koo-Koo) is the Iranian word for omelet. The word “sabzi” refers to the lush amount of green herbs that flavor and color these lovely fritters. Chickpea flour is used in place of egg, making these plant-based “omelets” even more savory and filling. I usually top them off with my garlicky cashew cream (recipe below) and a dash of hot sauce, but they are also great on their own.


¾ cup Chickpea Flour

1 bunch Parsley, roughly chopped

1 bunch Cilantro, roughly chopped

½ bunch Dill, roughly chopped

4 Scallion, roughly chopped

¾ cup Walnuts, chopped finely

½ teaspoon Salt


1 | In a large bowl whisk the chickpea flour with ⅔ cup of water until there are no lumps.

2 | Whisk in the herbs, walnuts, and salt.

3 | Heat a large non-stick skillet with a small amount of coconut oil. Ladle ¼ of the chickpea and herb mixture into the pan and swirl around, creating one even layer.

4 | Allow to cook for about two minutes until the fritter appears to be almost cooked through, and then flip over and cook for one additional minute on the other side.

5 | Transfer the fritter to a plate and cover with foil. Repeat the process with the rest of the chickpea and herb mixture.

6 | Top with the topping of your choice.


1 cup Cashews, raw

½ cup Water, filtered

Juice from ½ a Lemon

½ teaspoon Sea Salt

1 Garlic Clove, (optional)


1 | Soak raw cashews in water for a minimum of three hours.

2 | Drain water and place soaked cashews in a blender or food processor and blend until a smooth sauce is formed.

3 | Add the lemon, salt, and garlic as desired, and blend until incorporated. Taste and adjust seasoning if needed.

4 | Store in an airtight container in the refrigerator for up to four days.

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