Sweet Potato, feta and chickpea baked “kofta”

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”

Ashleigh Butler
Servings 20 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.
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