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Ashleigh Butler

Sweet Potato, feta and chickpea baked “kofta”

5 from 1 vote
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Servings: 20 kofta
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 200 degrees celcius.
  2. 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) 
  3. Break apart the feta and add all of the other ingredients and stir to combine.
  4. Divide your kofta into tablespoon sized ( roughly) ovals and place on a lightly greased flat oven tray.
  5. Sprinkle with seeds and lightly brush with olive oil.
  6. 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.