Ingredients
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2 cups young green jackfruit, drained and shredded young green jackfruit2 cups young green jackfruit, drained and shredded
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3/4 cup walnuts, finely chopped walnuts3/4 cup walnuts, finely chopped
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1/2 cup cooked chickpeas, mashed cooked chickpeas1/2 cup cooked chickpeas, mashed
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1 small red onion, finely diced red onion1 small red onion, finely diced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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2 tablespoons fresh parsley, chopped fresh parsley2 tablespoons fresh parsley, chopped
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2 tablespoons fresh mint, chopped fresh mint2 tablespoons fresh mint, chopped
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1 tablespoon harissa paste harissa paste1 tablespoon harissa paste
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1 teaspoon ground coriander ground coriander1 teaspoon ground coriander
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1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
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1/2 teaspoon ground cinnamon ground cinnamon1/2 teaspoon ground cinnamon
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1 tablespoon tomato paste tomato paste1 tablespoon tomato paste
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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2 tablespoons ground flaxseed ground flaxseed2 tablespoons ground flaxseed
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1/2 teaspoon salt salt1/2 teaspoon salt
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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Olive oil spray (optional, for grilling) olive oil sprayOlive oil spray (optional, for grilling)
Directions
Shape the kofta mixture firmly around skewers for best texture. For extra smokiness, grill over charcoal or add a pinch of liquid smoke to the mixture. You can make the mixture ahead and refrigerate for up to 24 hours before shaping and cooking. Serve with flatbreads, pickled vegetables, or a fresh salad.
Steps
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1
Done
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Preheat oven to 400°F (200°C) or prepare a grill pan over medium-high heat. |
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2
Done
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In a large bowl, combine shredded jackfruit, walnuts, mashed chickpeas, red onion, garlic, parsley, and mint. |
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3
Done
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Add harissa paste, cumin, coriander, smoked paprika, cinnamon, tomato paste, lemon juice, ground flaxseed, salt, and pepper. |
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4
Done
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Mix thoroughly until the mixture holds together. If needed, add a tablespoon of chickpea flour or breadcrumbs for binding (optional, not listed for gluten free). |
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5
Done
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Divide the mixture into 8-10 portions. Form each portion into a sausage shape around a skewer (wooden skewers soaked in water or metal skewers). |
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6
Done
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Place the kebabs on a lined baking tray or grill pan. Lightly spray with olive oil if desired. |
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7
Done
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Bake or grill for 18-22 minutes, turning once halfway, until browned and slightly crispy. |
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8
Done
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While the koftas cook, whisk together tahini, lemon juice, mint, garlic, and water. Season with salt to taste. Adjust water for desired sauce consistency. |
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9
Done
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Serve kofta kebabs hot, drizzled with minted tahini sauce and extra herbs. |
