Chickpea and vegetable koftes with tahini yogurt sauce
- Easy
- Serves 6
Skip to ingredients
- for frying vegetable oil
KOFTES
- 2 x 400g tins chickpeasdrained and crushed
- 3 fat cloves garliccrushed
- 1 medium carrotgrated
- 300g sweet potatoesgrated
- a small bunch corianderfinely chopped, plus a few leaves to garnish
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried chilli flakes
- 4 tbsp chickpea flour (gram flour)
- 1 medium eggbeaten
TO SERVE
- 150g greek yogurt
- 1 clove garliccrushed
- 2 tsp ground coriander
- 3 tbsp tahini
- ½ lemonjuiced
- 6 flatbreads
- a few handfuls rocket
- 1 red onionsliced thinly into half moons
Nutrition:
- kcal413low
- fat21.4g
- saturates3.6g
- carbs35.7g
- sugars9.9g
- fibre10.6g
- protein14.2g
- salt0.2g
Method
step 1
Put the kofte ingredients in a bowl and mix. Chill for 10 minutes.
step 2
Combine the yogurt, garlic, ground coriander, tahini, lemon juice, seasoning and 5-6 tbsp of warm water (or enough to slacken the mixture to a thick pouring cream consistency), then set aside.
step 3
Fill a large frying pan with vegetable oil to a depth of 2cm over a medium-high heat and heat until a cube of bread browns in 30 seconds. Line a tray with a double layer of kitchen paper.
step 4
Once hot, use a dessert spoon to take a rounded spoonful of the kofte mixture and use the edges of the bowl to smooth it a little before dropping gently into the oil – there should be enough mixture for about 20 koftes. Fry for 2 minutes on each side or until deep golden brown, then remove using a slotted spoon onto the kitchen paper to drain. Keep the koftes warm in a low oven while you fry the rest.
step 5
Serve 3 koftes in each flatbread with a good drizzle of the yogurt sauce, some rocket leaves, sliced red onions and a scattering of coriander leaves, if you like.
