*This recipe is gluten-free according to industry standards


  • for frying vegetable oil


  • 2 x 400g tins chickpeas, drained and crushed
  • 3 fat cloves garlic, crushed
  • 1 medium carrot, grated
  • 300g sweet potatoes, grated
  • a small bunch coriander, finely 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 egg, beaten


  • 150g greek yogurt
  • 1 clove garlic, crushed
  • 2 tsp ground coriander
  • 3 tbsp tahini
  • ½ lemon, juiced
  • 6 flatbreads
  • a few handfuls rocket
  • 1 red onion, sliced thinly into half moons


  • 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.


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