Recipe

Chickpea Koftas

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Chickpea Koftas

Warm tortillas with a filling of cinnamon infused chickpea koftas, lemon tahini, fresh rocket & tomatoes.




Ingredients to serve 2

  • 1½ tbsp x tahini
  • ½ x lemon – juice
  • 1 tin x chickpeas – drain & rinse
  • 1 clove x garlic – peel, grate finely & chop
  • ½ x carrot – trim ends, peel & grate finely
  • 5g x fresh coriander – chop leaves finely
  • 1½ tsp x Four-Spice Mix
  • 2 tbsp x chickpea flour
  • 2 x tortilla wraps
  • 40g x rocket
  • 1 x tomatoes – dice (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 3 tbsp x tahini
  • 1 x lemon – juice
  • 2 tins x chickpeas – drain & rinse
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 x carrot – trim ends, peel & grate finely
  • 10g x fresh coriander – chop leaves finely
  • 3 tsp x Four-Spice Mix
  • 4 tbsp x chickpea flour
  • 4 x tortilla wraps
  • 80g x rocket
  • 2 x tomatoes – dice (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon tahini: Mix together the tahini and lemon juice. Slowly add a little water, enough to turn the mixture into a pouring consistency. The tahini will go thicker when you start adding the water, but keep adding a little at a time. Eventually it will become a runny consistency. Season with salt and pepper to taste.

Step 3

Chickpea koftas: Use a potato masher to mash the chickpeas (it doesn’t matter if the mixture is a little chunky). Add the carrot and using your hands, mash the mixture a little more. Add the garlic, coriander, Four-Spice Mix, chickpea flour and water (1 tbsp for 4; ½ tbsp for 2; you can add more water if needed), season with salt and pepper. Mix well with your hands until the mixture holds together nicely. Shape into golf balls and flatten. Place a pan on medium heat with a drizzle of olive oil. Add the koftas and fry for 4-5 minutes a side until golden. Drain on paper towels.

Step 4

Tortilla wraps: Place in a dry pan on high heat and warm for 30 seconds a side until golden.

Step 5

Serve the tortillas filled with tahini, the chickpea koftas, rocket leaves and tomatoes.