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Chickpea Kofta with Minted Salad

Delivery Day



Middle Eastern


Main Ingredient



20 mins


2 persons


195 calories per serve

For those health conscious folks wanting a break from meat this week, we have the perfect substitute. These spicy koftas are packed full of veg – not that you would know it! Served up with a fresh, minty salad, we are bringing you a delicious taste of the Middle East!


400 grams chickpeas
100 grams cherry tomatoes
80 grams mixed salad leaves
20 grams mint
2 tbsp tomato chutney
2 green spring onions
1 carrots
1 zucchini
1 cup breadcrumbs
1 tsp garam masala
1 eggs*
2 tbsp Greek yoghurt*
extra virgin olive oil*
salt & pepper*

First a little prep

– wash salad mix
– wash and halve cherry tomatoes
– peel carrots into ribbons
– rinse, pick and finely shred mint leaves
– drain and rinse chickpeas
– wash and grate zucchini
– wash and chop green spring onions

Now let’s cook

1. – To make kofta, process all ingredients in a food processor until finely chopped and combined. Shape 1⁄4 cups of mixture into slightly flattened ovals.

2. – Combine salad leaves with tomatoes, carrots and shredded mint.

3. – Heat enough oil to coat the base of a large, deep frying pan over a medium to high heat. Add 4 kofta at a time. Cook, turning occasionally, for about 3 to 4 minutes, or until golden brown. Drain on absorbent kitchen paper.

4. – Serve kofta with salad, yoghurt and chutney. Garnish with extra mint leaves.


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