Ingredients
- 2 x 400g tins chickpeas, drained
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp chilli flakes
- 1 small handful parsley, chopped
- 1 small handful coriander, chopped
- 2 tbsp gram flour or plain flour
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- For the Cashew Peanut Sauce:
- 60g cashews
- 1 tbsp peanut butter
- 120ml coconut milk
- 1 tbsp lemon juice
- 1 tsp soy sauce
- 1 garlic clove
- Splash of water, if needed
- To Serve:
- Flatbreads
- Pickled red cabbage
- Cucumber
- Mint leaves
- Vegan yoghurt, optional
Nutrition (per serving)
- Calories: 520
- Protein: 20g
- Fat: 25g
- Carbs: 52g
Method
- Mash the chickpeas roughly, leaving some texture.
- Mix with onion, garlic, spices, herbs, flour, oil, salt and pepper.
- Shape into koftes or small patties.
- Chill for 30 minutes.
- Blend the cashews, peanut butter, coconut milk, lemon juice, soy sauce and garlic into a smooth sauce.
- Grill, pan-fry or bake the koftes until golden and firm.
- Warm the flatbreads.
- Serve with sauce, pickled cabbage, cucumber and herbs.
Notes
Do not over-blend the chickpeas or the koftes can become paste-like. A rough texture gives a better bite.