zoom Beetroot & chickpea koftas

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    Beetroot & chickpea koftas

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    Beetroot & chickpea koftas

    • Vegetarian
    • Preparation time: 20 minutes + chilling
    • Cooking time: 20 minutes
    • Total time: 40 minutes + chilling

    Serves: 6


    1 small onion, finely chopped
    2½ tbsp olive oil
    2 cloves garlic, crushed
    1 large green chilli, deseeded and finely chopped
    ½ tsp ground cumin
    ½ tsp ground coriander
    ½ tsp cayenne
    Large pinch dried mint
    400g can chickpeas, drained but not rinsed
    300g raw beetroot, peeled and coarsely grated
    50g fresh breadcrumbs
    50g walnuts, toasted and finely chopped
    ½ x 28g pack coriander, chopped

    Pitta breads
    Houmous, raita or tzatziki
    Sliced tomatoes
    Sliced cucumber
    Hot pickled green chillies (guindillas)
    Lemon wedges
    6 wooden skewers


    1. Add the onion to a frying pan, add 1 tbsp olive oil and cook for 3-4 minutes until soft but not coloured. Add the garlic, chilli and spices and cook for another minute. Add the mint, chickpeas and beetroot, season and mix to combine. Remove from the heat and leave to cool slightly.

    2. Blitz the mixture in a food processor until nearly smooth. Scoop into a bowl, add the breadcrumbs, walnuts, coriander and seasoning. Divide the mixture into 6 and shape into sausages, then push a skewer through. Chill for at least 1 hour or until ready to use.

    3. Preheat the barbecue or grill. Oil a large piece of foil and place over the barbecue or grill rack. Brush each kofta with olive oil and cook over a medium heat, for 8-10 minutes, turning gently with a fish slice or tongs to lightly brown on all sides. Toast the pittas on the rack at the same time.

    4. Serve the kofta with toasted pitta, houmous, raita or tzatziki, sliced tomatoes, cucumbers and hot pickled chillies, if you like.

    Cook’s tipReplace the breadcrumbs with ground almonds to make this recipe gluten free.

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