Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chickpea and vegetable koftes with tahini yogurt sauce
- Easy
- Serves 6
Ingredients
- for frying vegetable oil
KOFTES
- 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
TO SERVE
- 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
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.
