Beetroot & Chickpea Koftas

Difficulty Hard
Time 2 hours
Serves 2
  • 6 wooden skewers (soaked in water for 1 hour)

    2½ tbsp olive oil

    1 small onion (finely chopped)

    2 cloves garlic, crushed

    1 large green chilli, deseeded and finely chopped

    ½ tsp ground cumin

    ½ tsp ground coriander

    ½ tsp cayenne

    20g Coriander

    400g can of chickpeas (drained)

    300g Baxters Baby beetroot (drained and dried)

    50g fresh breadcrumbs

    50g walnuts, toasted and finely chopped

    10g mint

    Salt & pepper

Baby Beetroot
Baby Beetroot
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Put 1 tbsp of oil in the frying pan and add your onion, cook for 3-4 minutes until soft but not coloured.

Add the garlic, chilli and spices and cook for another minute.

Add the chickpeas and beetroot, season and mix to combine before removing from the heat and leaving to cool slightly.

Blitz the mixture in a food processor until nearly smooth.

Scoop into a bowl, add the breadcrumbs, walnuts, coriander, mint and seasoning.

Divide the mixture into 6 and shape into sausages, then push a skewer through.

Chill for at least 1 hour or until ready to use.

Preheat the barbecue or grill.

Oil a large piece of foil and place over the barbecue or grill rack.

Brush each kofta with olive oil and cook over a medium heat, for 8-10 minutes, turning gently with a fish slice or tongs to lightly brown on all sides.

Serve with pitta bread, salad and our Beetroot Tzatziki.

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