Veggie Kofta Bites
“Lovely little pull quote from Rhiannon about her dish and why it’s so yummy to go here please.”
SERVES x
PREP TIME xx MINUTES
COOKS TIME x HOUR 15 MINUTES
DIFFICULTY SUPER EASY
Ingredients
1/2 white onion, diced
2 cloves garlic
80g breadcrumbs
1 tin chickpeas, drained
100g spinach, roughly chopped
1 carrot, grated
1 tsp ground cumin
2 tsp cayenne pepper
1 tsp smoked paprika
Juice 2 lemons
1 egg, or flax egg
150g couscous
1/2 red onion, diced
1 red pepper, diced
Handful pomegranate seeds
Handful parsley, chopped
Handful mint leaves, chopped
4 tbsp yoghurt (Greek or soy)
1 tbsp tahini
Salt & Pepper
Method
1.
Preheat the oven to 180°C.
2.
Pour the white onion, garlic, breadcrumbs, chickpeas, spinach, and carrot into a food processor. Add in a teaspoon each of cumin, cayenne pepper and smoked paprika, along with juice from 1 lemon, and an egg. If vegan, substitute for a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and leaving to thicken for 10 minutes, before adding to the food processor.
3.
Pulse the ingredients for 3-4 minutes until it starts to form a paste, but is not completely smooth. Scrape down the sides if needed.
4.
Form the mixture into long rectangular patties, and place on a baking sheet lined with parchment and oil. Bake in the oven for 20-25 minutes, turning half way through.
5.
In the meantime, boil the couscous according to packet instructions. Fluff well with a fork while boiling. Once the water has been absorbed, after around 5 minutes, remove from the heat and drain.
6.
Add the drained couscous to a bowl with the red onion, red pepper, 1 teaspoon of cayenne pepper, juice from 1/2 a lemon, pomegranate seeds, and parsley. Season with salt and pepper and toss together.
7.
To make the dressing, mix the mint leaves, yoghurt, and tahini together with juice from 1/2 a lemon. Add a splash of water if required.
8.
Once the koftas are cooked, remove from the oven and stand for 5 minutes. Once cooled, chop into bite sized chunks.
9.
Enjoy the kofta bites and couscous immediately on a warm flatbread drizzled with the dressing, or save in your lunch box to enjoy the next day!
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