Recipe

Chickpea Koftas

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

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serves 2

1½ tbsp
½
1 tin
1 clove
½
5g
1½ tsp
2 tbsp
2
40g
1

serves 4

3 tbsp
1
2 tins
2 cloves
1
10g
3 tsp
4 tbsp
4
80g
2

ingredients

tahini
lemon – juice
chickpeas – drain & rinse
garlic – peel, grate finely & chop
carrot – trim ends, peel & grate finely
fresh coriander – chop leaves finely
Four-Spice Mix
chickpea flour
tortilla wraps
rocket
tomatoes – dice (1cm)
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)

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.