Hi friends! I’m back with another easy, and delicious vegan recipe that will knock your socks off. These Vegan Sambusas are the perfect appetizer for your next gathering, or side dish for a homemade African meal. My secret to making these vegan sambusas simple and fast is by using pre-made phyllo dough, and baking them instead of deep frying. (which is the traditional way)
Crispy, and buttery on the outside, rich and full of flavor on the inside.
Prepared to be blown away by a flavorful spice combination that will send your tastebuds to Northern African heaven.
Sambusas are a staple in the Ethiopian, Somali, and Eritrean cuisine. Sambusas are usually served around Ramadan, Christmas, and other special occasions. Though they are traditionally filled with ground lamb, I decided to swap that out for healthy protein packed lentils. Lentils are a great source of protein, fiber, and a wide range of other vitamins and minerals that your body loves.
Want to see how I made these? Check out the video below to see how I made these TASTY vegan Sambusas!
My version of crispy Vegan lentil sambusas, these are ridiculously easy to make and taste SO GOOD!
- 1 small yellow onion diced
- 1/2 a green bell pepper diced
- 1/2 a serrano pepper deseeded and diced
- 2 garlic cloves minced
- 1 heaping cup COOKED brown or green lentils
- 1 large handful cilantro chopped
- 3 scallions chopped
- 1-1/2 teaspoons ground cardamom
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1/2 teaspoon ground pepper
- 1 teaspoon kosher salt
Other Ingredients Needed:
- 1 box VEGAN phyllo dough thawed according to packaging
- 5 tablespoons vegan butter melted
In a large skillet over medium heat add about 1-1/2 tablespoons of neutral flavored oil along with the onions, bell pepper, and Serrano pepper. Saute for 5 minutes then add in the minced garlic and cooking for another minute before adding in the lentils and cooking for another 1-2 minutes. Add in the chopped cilantro and scallion, cook for 1 minute longer before stirring in all of the spices. Remove from the heat and transfer to a smaller bowl or container.
Carefully lay one sheet of phyllo dough down and liberally brush it with the melted vegan butter before laying down another sheet on top and repeating with the butter.
Slice the dough in half length wise before adding 2 TB of filling about an inch away from the edge. Fold the top right corner to the bottom left to create a cone, then fold the cone over the last open part to create a triangle. Keep folding the triangle over itself until there is no more dough left, and if you happen to have a tiny piece of dough sticking out at the end, lightly brush it with more butter and fold it under to seal all the seams.
Once all the sambusas are folded, brush the tops with a little more melted butter. Bake the Sambusas at 375 Degrees F for 16 minutes, rotating half way through. They will be golden brown and VERY hot, so cool them for at least 3-5 minutes before enjoying with chili sauce or chutney!
- You can get more sambusas out of this recipe by using only 1 tablespoon of filling per sambusa. They wont be AS BIG, but they will still taste the same and serve more people.
- These also freeze WONDERFULLY! - so if you make more than you plan to eat, freeze them in a freezer bag once you have finished folding them.