These walnut-chia galouti kebabs deliver on everything the name promises: a shattering golden crust that yields to an impossibly tender, spice-laden center, perfumed with cardamom, mace, and a whisper of cinnamon. Inspired by the legendary galouti kebabs of Lucknow, where nawabi chefs once competed to create the most melt-on-your-tongue patty imaginable, this vegan keto version swaps the traditional minced meat for a richly seasoned walnut-and-seed mixture that holds its own against any original. The air fryer renders each kebab crispy with barely a mist of oil, while a drizzle of saffron-steeped coconut cream turns a weeknight dinner into something that feels genuinely special.

From a macro standpoint, this recipe is built for ketosis. Each serving delivers roughly 56 grams of fat — predominantly from walnuts, coconut oil, and coconut cream — while keeping net carbs at a comfortable 8 grams. Walnuts bring a strong dose of omega-3 fatty acids to the plate, hemp hearts contribute complete plant protein, and chia seeds pull double duty as both a vegan binder and a fiber source that supports steady digestion on a high-fat diet.

The whole thing comes together in about 35 minutes with minimal cleanup, making it a realistic dinner even on a busy weeknight. The kebab mixture requires no cooking before shaping — just pulse, mix, chill briefly, and air fry. The saffron coconut cream takes all of five minutes on the stovetop. If you are meal prepping, the uncooked patties freeze beautifully, so you can pull a few from the freezer whenever the craving strikes.

Ingredients (serves 4)

For the galouti kebabs:

  • 1¼ cups (150g) raw walnuts
  • 3 tbsp (30g) chia seeds
  • 6 tbsp (90ml) water
  • ⅓ cup (37g) almond flour
  • 3 tbsp (30g) hemp hearts
  • 2 tbsp (14g) ground flaxseed
  • 2 tbsp (28g) coconut oil, melted
  • 1 small shallot, finely minced
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1–2 green chilies, seeded and minced
  • 2 tbsp fresh mint leaves, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp garam masala
  • ½ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ¼ tsp ground mace or nutmeg
  • ¼ tsp freshly ground black pepper
  • ⅛ tsp ground cloves
  • ¾ tsp fine sea salt
  • Avocado oil spray

For the saffron coconut cream:

  • 1 cup (240ml) full-fat coconut cream
  • Generous pinch saffron threads (about 15–20 strands)
  • 2 tbsp warm water
  • ½ tsp ground cardamom
  • ¼ tsp ground turmeric
  • ¼ tsp fine sea salt

For garnish:

  • Fresh cilantro leaves
  • Toasted slivered almonds (optional)
  • Pinch of saffron threads

Instructions

  1. Make the chia gel. In a small bowl, stir the chia seeds into the water. Set aside for 15 minutes, stirring once at the halfway mark, until a thick gel forms. This replaces eggs as the binder for the kebabs.

  2. Process the walnuts. Add the raw walnuts to a food processor and pulse 15–20 times until you reach a coarse, sandy texture — finer than chopped nuts but not so far that it turns into walnut butter. A few slightly larger pieces are fine and will add pleasant texture. Transfer to a large mixing bowl.

  3. Bloom the saffron. While the chia gels, place the saffron threads for the sauce in 2 tablespoons of warm water and set aside. The strands will release their color and aroma as you prep the kebabs.

  4. Mix the kebab dough. To the bowl of ground walnuts, add the almond flour, hemp hearts, ground flaxseed, melted coconut oil, minced shallot, ginger, garlic, green chilies, mint, cilantro, and all the spices including salt. Add the chia gel and mix thoroughly with your hands or a spatula until the mixture holds together when pressed. If it feels loose, let it rest for 5 minutes — the flax and remaining chia will continue to absorb moisture and tighten the dough.

  5. Shape the kebabs. Divide the mixture into 8 equal portions (about 2 tablespoons each). Roll each into a ball, then flatten gently into a disc about ½ inch (1.25cm) thick and 2½ inches (6cm) across. Place on a plate or small baking sheet. For best results, refrigerate the patties for 10 minutes to firm them up — this step is optional but helps them hold their shape in the air fryer.

  6. Preheat the air fryer. Set it to 375°F (190°C) and let it run for 3 minutes.

  7. Air fry the kebabs. Lightly spray the air fryer basket with avocado oil. Arrange the kebabs in a single layer with a little space between each one — you may need to work in two batches depending on basket size. Spray the tops of the kebabs lightly with oil. Air fry for 7 minutes, then carefully flip each kebab using a thin spatula, spray the other side, and cook for another 5–7 minutes until deep golden brown and firm to the touch. The edges should look toasted and slightly crackled.

  8. Make the saffron coconut cream. While the kebabs cook, pour the coconut cream into a small saucepan over medium-low heat. Add the bloomed saffron along with its soaking water, the cardamom, turmeric, and salt. Stir gently and heat until just barely simmering — about 3–4 minutes. Do not boil. Remove from heat. The sauce will thicken slightly as it sits.

  9. Serve. Arrange the kebabs on a platter or individual plates. Spoon the warm saffron coconut cream generously over or alongside the kebabs. Scatter with fresh cilantro, a few extra saffron threads, and toasted slivered almonds if using. Serve immediately.

Nutrition per Serving

Nutrient Amount
Calories ~580 kcal
Fat ~56g
Protein ~14g
Total Carbs ~16g
Fiber ~8g
Net Carbs ~8g

Approximate values based on the stated ingredients. Actual nutrition may vary depending on specific brands and exact quantities used.

Tips & Variations

Nail the walnut texture. The single most important step is not over-processing the walnuts. You want a sandy, almost flour-like crumb with a few visible pieces left — that texture is what gives the kebabs their signature combination of crispy crust and tender center. The moment the mixture starts looking oily or pasty, you have gone too far and the kebabs will be dense rather than delicate.

Chill for crispier results. Refrigerating the shaped patties for 10–15 minutes before air frying is not strictly necessary, but it makes a noticeable difference. Cold patties hold their shape better during the first few minutes of cooking and develop a more defined crust. If you are meal prepping, you can shape the entire batch and refrigerate them overnight on a parchment-lined tray, covered tightly.

Watch for hidden carbs in coconut cream. Not all canned coconut cream is created equal. Some brands add sugar, starch, or gums that quietly bump up the carb count. Look for brands listing only coconut extract and water — Thai Kitchen, Aroy-D, and Native Forest are reliable options. If you can only find coconut milk, refrigerate the can overnight and scoop out the thick cream that rises to the top.

Boost the protein. At 14 grams of protein per serving, this recipe provides moderate protein that fits well within a standard keto framework. If you want more, serve the kebabs alongside a portion of crispy air-fried tempeh or a simple hemp-heart-dressed green salad. You could also stir an additional tablespoon of hemp hearts directly into each serving of saffron cream.

Freeze for future dinners. Uncooked kebab patties freeze exceptionally well. Lay them on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip-top bag. They keep for up to 6 weeks. Air fry directly from frozen at 375°F (190°C) for 16–18 minutes, flipping halfway — no thawing required. The saffron coconut cream can be made fresh in the time the kebabs cook.

Frequently Asked Questions

How do these kebabs stay together without eggs or cheese as a binder?
Three ingredients work together to hold the kebab mixture in shape. Chia seeds, when soaked in water, form a thick gel with binding properties very similar to a beaten egg. Ground flaxseed does the same on a smaller scale, absorbing moisture and becoming slightly sticky. Finally, the walnuts themselves release natural oils when processed, which act as a subtle glue — especially once the melted coconut oil cools and firms up during the brief chilling step. If your mixture still feels too loose, add another tablespoon of ground flaxseed and let it rest for 5 additional minutes before shaping.
Can I substitute the walnuts for a different nut?
You can, though the texture will shift. Pecans are the closest swap — they have a similar fat content and soft crumb that mimics the melt-in-your-mouth quality. Almonds or cashews will produce a denser, firmer kebab since they contain less oil. If you use almonds, increase the coconut oil by 1 tablespoon to compensate. Macadamia nuts work beautifully for richness but are more expensive. Avoid peanuts here — their flavor clashes with the Lucknowi spice profile, and they are technically legumes with a higher carb load.
How should I store leftovers, and do they reheat well?
Cooked kebabs keep in an airtight container in the refrigerator for up to 4 days. Store the saffron coconut cream separately in a small jar. To reheat, pop the kebabs back into the air fryer at 350°F (175°C) for 4–5 minutes until warmed through and re-crisped — the microwave works but sacrifices the crust. Gently warm the coconut cream in a small saucepan over low heat, adding a splash of water if it has thickened too much overnight. The kebabs also make excellent next-day lunch tucked into a large lettuce wrap with extra sauce.
I follow strict vegan keto — is this recipe fully compliant?
Yes, this recipe is entirely plant-based with zero animal products. There is no dairy, no eggs, no honey, and no ghee. The binding comes from chia gel and ground flaxseed, the fat primarily from walnuts and coconut, and the creamy sauce from full-fat coconut cream rather than yogurt or heavy cream. Double-check your coconut cream and garam masala labels — some garam masala blends are processed in facilities that handle dairy, and a few coconut cream brands contain casein. Otherwise, this is fully vegan keto as written.
My air fryer runs hot — how do I prevent the kebabs from burning?
Air fryers vary significantly in heat distribution, and nut-based mixtures brown faster than traditional doughs because of their high fat content. If your model tends to run hot, reduce the temperature to 350°F (175°C) and extend the cook time by 2–3 minutes per side. Check the kebabs at the 5-minute mark on the first side — they should be golden, not dark brown. If the tops are coloring too quickly while the bottoms are still soft, tent a small piece of foil loosely over them for the last few minutes. Positioning the kebabs toward the outer edges of the basket, where airflow is strongest, also promotes more even browning.