Recipe

Chickpea Koftas

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Chickpea Koftas

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


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Ingredients to serve 2

  • 25g 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
  • 7.5ml x Four-Spice Mix
  • 30ml 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

  • 50g 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
  • 15ml x Four-Spice Mix
  • 60ml 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

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, chickpeas, carrots and tomatoes well. Rinse your rocket and fresh coriander thoroughly.

Gino's Tip

Chickpeas are an agricultural wonder. Not only do chickpeas produce a valuable crop but at the same time, they also provide a natural, organic method of breaking the disease cycle in wheat and barley crops. This means less fungicide and less insecticide, resulting in a cleaner, greener environment.

Step 1

Lemon tahini: Mix together the tahini and lemon juice. Slowly add a little water to the mixture, enough to make it a runny consistency. Season with salt and pepper to taste.

Step 2

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 each side until golden. Drain on paper towels.

Step 3

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

Step 4

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

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