Spiced Chickpea Veggie Koftes with Tahini Yoghurt Sauce

April 21, 2022

Delicious vegetarian koftes, packed with herbs, spices and home-made pickled red onion drizzled with tasty tahini yogurt sauce, and wrapped in pita. Perfect for amping up mezze-style entertaining at lunch or dinner.

If this has tickled your tastebuds another must try is the flatbread-with-roast-vegetable-salsa recipe 

Both by our fave foodie creator @laura_hobbyBaker


For the Koftes

1 tbsp Nuttelex

1/2 cup sunflower or canola oil, for frying

1 medium sweet potato, grated

1 large carrot, grated

3 large garlic cloves, minced

2 eggs

2 cans chickpeas, drained, rinsed and pulsed to a crumb consistency or mashed with a fork

handful of fresh parsley, finely chopped

1 bunch fresh coriander, finely chopped + some leaves for garnish

1/2 cup chickpea flour

freshly ground pepper

good pinch of, flaky salt

1 tsp turmeric

1 tsp ground cinnamon

1 tsp cumin powder

1 tsp chilli powder or chilli flakes (optional)

For the Tahini Yoghurt Sauce

3 tbsp tahini

3/4 cup greek yoghurt

1 garlic clove, minced

1/2 lemon, juiced

For Pickled Red Onions

1 medium red onion

1/4 cup boiling water

1/4 cup white wine vinegar or apple cider vinegar

2 tsp sugar, maple syrup or honey

1 tsp salt

1/2 tsp dried, chilli flakes

1 tbsp fresh parsley, chopped

For Serving

1x8pk small flatbreads/ pita

1pk four leaf salad mix or rocket

1/2 lemon, cut into wedges


1 Jar with Lid for Pickling Onions


1To make the pickled onions, add sugar, chilli, and hot water to a jar and whisk. Next add vinegar and chopped parsley whisk again then add sliced onions packing them in and pushing them down so they are well covered by liquid. Let them sit in this mixture until serving.

2In a bowl mix all the kofte ingredients until everything is mixed through evenly (keep in mind the spices may colour your hands).

3Roll the kofte mix into thumb like shapes and place them on a tray in the fridge for 30 mins, up to an hour, to chill.

4Whilst the koftes chill, make the tahini yogurt sauce, by adding all the ingredients to a bowl and whisk until combined, place in fridge until ready to serve.

5Once koftes are chilled, in a large frying pan add oil & Nuttelex on medium heat. Test the heat of the oil with a pinch of breadcrumbs, if they bubble and fry then the oil is hot enough to start frying the koftes.

6When the oil is hot enough, add the chilled koftes, fry each side for 2 minutes until golden brown. Once cooked, place on a large plate lined with paper towel. (Do not over crowd the pan the koftes will cook faster and crispier with space).

7Serve koftes with flatbread, fresh salad leaves, pickled onion, tahini yogurt sauce and lemon wedges.