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Beetroot & chickpea koftas
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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
TO SERVE (OPTIONAL)
Houmous, raita or tzatziki
Hot pickled green chillies (guindillas)
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.
Typical values per serving:
This recipe was first published in July 2018.