POTATO & CHICKPEA KOFTAS♨️
I have slowly become a kofta chef👩🏻🍳, Whether it be vegetarian or meat balls, it’s amazing how koftas can be grilled, fried, steamed, poached, baked, or marinated, and may be served as is or with a rich spicy or creamy mild sauce- in all forms they have come out delicious. You will find a variety of koftas on my feed. Here is one more- a vegetarian version with potato, oatmeal and chickpeas.
These crispy potato and chickpea balls are a delight- crunchy on the outside and soft in the middle and just so flavorful. I made a big batch to make kofta curry to go with these and that sauce is for another day. Today fresh out of the oven we just enjoyed them with a spicy avocado🥑 dipping sauce and some red shata🌶.
1/4 cup almond flour
3 Tbsp oatmeal
1 cup grated potato
1 can chickpeas
2 Tbsp ricotta
2 cloves garlic
1 tsp garam masala
1/2 tsp cumin powder
1/2 tsp fennel powder
red chili powder
Salt to taste
1 -2 Tbsp potato starch
1/4 tsp baking soda
1/4 cup finely chopped mixed herbs- mint, thyme, parsley
1. In a blender, pulse oatmeal, then add potato and then chickpeas and process until coarse. Add the rest of the ingredients and pulse again.
2. The potato will leave moisture in the mixture quickly making it easy to make smooth balls. Do not let the mixture sit for too long at this point and while making balls, add more starch if the mixture is too moist.
3. Take 2 Tbsp of the mixture and make round balls – 1.5 inch size or smaller so they cook through. Place on a parchment lined baking sheet. Bake at 425° F for 20 minutes.
4. Enjoy hot ♨️with dipping sauce of your choice.