Chickpea Kofta

Chickpea Kofta

Preparation time 15 minutes

Total time: 55 minutes

Ingredients

  1. 8 bamboo skewers
  2. 1 can (540 mL) (19 oz) chickpeas, rinsed and drained
  3. 125 mL (1/2 cup) fresh cilantro, divided
  4. 125 mL (1/2 cup) coarsely chopped onion
  5. 3 cloves garlic, minced
  6. 5 mL (1 tsp) minced fresh ginger
  7. 125 mL (1/2 cup) Panko breadcrumbs
  8. 80 mL (⅓ cup) flaxseed meal or wheat flour
  9. 45 mL (3 tbsp) soy sauce
  10. 15 mL (1 tbsp) lemon juice
  11. 2 mL (1/2 tsp) ground cumin
  12. 125 mL (1/2 cup) store-bought BBQ sauce
  13. 4 pitas
  14. 4 lettuce leaves
  15. 1 red onion, sliced

  1. Sour cream, to taste

Directions

  1. Soak bamboo skewers in water for 15 to 20 minutes.

  2. In a food processor, pulse chickpeas, ¼ cup (60 mL) cilantro, onion, garlic and ginger until coarsely chopped.

  3. Add breadcrumbs, flaxseed, soy sauce, lemon juice and cumin. Pulse until smooth. Refrigerate for 10 minutes.

  4. Use a ⅓ cup (75 mL) measuring cup to form oval patties. Thread a skewer through each patty lengthwise. Refrigerate for 20 minutes.

  5.  Oil grill grate and preheat to medium-high heat. Place skewers on grill.

  6.  Cook 4 to 5 minutes until grill marks are visible, then flip and cook 4 to 5 minutes more. Brush all sides with BBQ sauce in the last 2 minutes of cooking.

  7. Serve and sprinkle with remaining cilantro. Serve with toasted pitas, lettuce leaves, red onion and sour cream.

Chef’s Secret: Add vegetables like squash or peppers to skewers.

Other option: Preheat oven to 400 °F (200 °C) and bake for 12 to 15 minutes on a baking sheet lined with parchment paper.

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