Chickpea and Vegetable Koftas with Tzatziki and Naan Bread

Name: Chickpea and Vegetable Koftas with Tzatziki and Naan Bread
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: South African
Ingredients: 15 ml olive oil; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 10 ml Robertsons ground cumin; 10 ml Robertsons ground coriander; 12 g packet Knorr beef meatball Dry Cook-In Sauce; 2 x 400 g tin chickpeas, roughly mashed; 1 large carrot, coarsely grated; 2 large courgettes, coarsely grated & liquid squeezed out; 30 g coriander, roughly chopped; 1 lemon, juice and zest; 100 g breadcrumbs; 1 ml Robertsons black pepper, to taste; 30 ml canola oil; 250 ml plain yoghurt; 250 ml cucumber, coarsely grated & liquid squeezed out; 1 clove garlic, grated; Robertsons Atlantic sea salt, to season; 1 ml Robertsons black pepper, to taste; lemon juice & Zest; 4 naan bread, grilled; cucumber ribbons; fresh coriander & mint

4 People
90 min.
easy

These spicy bite-sized chickpea and veggie balls can be served as part of a mezze spread (an assortment of appetisers) or enjoyed as a light meal with tzatziki, cucumber ribbons and naan breads. Used tinned chickpeas from your cupboard for convenience, and dial up the flavours with red onion and garlic!

Ingredients

Koftas

15 ml olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
10 ml Robertsons ground cumin
10 ml Robertsons ground coriander
12 g packet Knorr beef meatball Dry Cook-In Sauce
2 x 400 g tin chickpeas, roughly mashed
1 large carrot, coarsely grated
2 large courgettes, coarsely grated & liquid squeezed out
30 g coriander, roughly chopped
1 lemon, juice and zest
100 g breadcrumbs
1 ml Robertsons black pepper, to taste
30 ml canola oil

Tzatziki

250 ml plain yoghurt
250 ml cucumber, coarsely grated & liquid squeezed out
1 clove garlic, grated
Robertsons Atlantic sea salt, to season
1 ml Robertsons black pepper, to taste
lemon juice & Zest

To Serve

4 naan bread, grilled
cucumber ribbons
fresh coriander & mint

Cooking Method

Koftas

Preheat the oven to 190C.
Heat the olive oil in a pan over a medium heat. Add the onion and garlic and saute until soft. Add the Robertson’s Ground Cumin, Robertson’s Ground Coriander and saute for a further minute until aromatic.
Remove from the heat and combine with the remaining kofta ingredients. Season to taste with Robertson’s Black Pepper. If the mixture is too wet, add more breadcrumbs. If it’s too dry, add a dash of water.
Roll the mix into sausage shapes and rest in the fridge for at least 20 minutes.
Heat the canola oil in a large pan over a medium heat. Gently fry off the koftas until golden all over then place on an oven tray.
Bake the koftas in the oven for a further 10 minutes until cooked through.