These 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”
Ingredients
- 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
Instructions
- 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.
Notes
Can be served warm or cold.
Store in the fridge for up to 3 days or 3 months in the freezer.
Tried this recipe?Let us know how it was!
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