*This recipe is gluten-free according to industry standards
Ingredients
- vegetable oil for frying
KOFTES
- chickpeas 2 x 400g tins, drained and crushed
- garlic 3 fat cloves, crushed
- carrot 1 medium, grated
- sweet potatoes 300g, grated
- coriander a small bunch, finely chopped, plus a few leaves to garnish
- ground turmeric 1 tsp
- ground cumin 1 tsp
- ground cinnamon 1 tsp
- dried chilli flakes 1 tsp
- chickpea flour (gram flour) 4 tbsp
- egg 1 medium, beaten
TO SERVE
- greek yogurt 150g
- garlic 1 clove, crushed
- ground coriander 2 tsp
- tahini 3 tbsp
- lemon ½, juiced
- flatbreads 6
- rocket a few handfuls
- red onion 1, sliced thinly into half moons
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.
Nutritional Information
- Kcals 413
- Fat 21.4g
- Saturates 3.6g
- Carbs 35.7g
- Sugars 9.9g
- Fibre 10.6g
- Protein 14.2g
- Salt 0.2g
