Sweet Potato, feta and chickpea baked “kofta”
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Order nowThese vegetarian kofta are a great source of protein and fibre. They can be eaten as a snack with any dip or yoghurt. You can also serve them as a main meal along side, salads, flat breads or used as a patty for burgers.
They store well in the freezer and are great for lunchboxes too!
Sweet Potato, feta and chickpea baked “kofta”
- 400 grams chickpeas (cooked) (1 x can)
- 1 sweet potato grated (2 x cups when grated)
- 150 grams feta
- 2 tsp cumin (ground)
- 1 tsp turmeric (ground)
- 1 lemon (juice of)
- 2 tbsp flour (spelt or whole wheat)
- salt to taste
- olive oil
- sesame seeds or hemp seeds (optional )
Preheat the oven to 200 degrees celcius.
In a large bowl, very roughly mash the chickpeas with a fork to create a paste ( it doesn’t matter if you don’t mash all of them it will create additional textures in your kofta)
Break apart the feta and add all of the other ingredients and stir to combine.
Divide your kofta into tablespoon sized ( roughly) ovals and place on a lightly greased flat oven tray.
Sprinkle with seeds and lightly brush with olive oil.
Bake for 30-40 minutes or until lovely and golden on the outside.
Can be served warm or cold.
Store in the fridge for up to 3 days or 3 months in the freezer.
Back in stock
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Your guide to bringing the family together, one meal (and delicious recipe) at a time.
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Laura says:
Could you make this pre cooked sweet potato?
Rosanna Ellis says:
This was delicious! My baby loved them