Ingredients
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2 cups young green jackfruit (canned in brine, drained & shredded) young green jackfruit2 cups young green jackfruit (canned in brine, drained & shredded)
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1 cup cooked chickpeas chickpeas1 cup cooked chickpeas
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1/2 cup finely diced red onion red onion1/2 cup finely diced red onion
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/4 cup fresh parsley, chopped fresh parsley1/4 cup fresh parsley, chopped
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2 tbsp fresh mint, chopped fresh mint2 tbsp fresh mint, chopped
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2 tbsp za’atar spice blend za’atar spice blend2 tbsp za’atar spice blend
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1 tsp smoked paprika smoked paprika1 tsp smoked paprika
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1/2 tsp ground cumin ground cumin1/2 tsp ground cumin
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1/2 tsp ground coriander ground coriander1/2 tsp ground coriander
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1/2 tsp salt salt1/2 tsp salt
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1/4 tsp black pepper black pepper1/4 tsp black pepper
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2 tbsp lemon juice lemon juice2 tbsp lemon juice
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1 tbsp olive oil olive oil1 tbsp olive oil
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1/4 cup chickpea flour chickpea flour1/4 cup chickpea flour
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1/4 cup gluten-free breadcrumbs gluten-free breadcrumbs1/4 cup gluten-free breadcrumbs
Directions
Combine all kofta ingredients except flour and breadcrumbs. Mash and mix thoroughly, then add flour and breadcrumbs to achieve a moldable consistency. Shape and bake or grill until golden and slightly crisp. Whip up the dip while kebabs cook. Serve together as a main or appetizer. For a nut-free version, ensure breadcrumbs and yogurt are nut-free. You can substitute coconut yogurt with any plant-based yogurt of choice.
Steps
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1
Done
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Preheat oven to 400°F (200°C) or heat a grill pan over medium-high. |
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2
Done
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In a large bowl, mash the chickpeas with a fork until mostly smooth but still chunky. |
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3
Done
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Add shredded jackfruit and mash lightly to combine. |
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4
Done
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Add red onion, garlic, parsley, mint, za’atar, smoked paprika, cumin, coriander, salt, black pepper, lemon juice, and olive oil. Mix well. |
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5
Done
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Stir in chickpea flour and breadcrumbs until the mixture holds together. |
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6
Done
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Shape the mixture into 8-10 small logs or patties and thread onto skewers if desired. |
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7
Done
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Arrange on a lined baking sheet, brush with a little olive oil (optional), and bake for 22-25 minutes, flipping halfway, until golden and firm. Alternatively, grill for 3-4 minutes per side. |
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8
Done
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For the dip: Mix coconut yogurt, grated cucumber, lemon juice, mint, salt, and pepper in a small bowl. |
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9
Done
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Serve kofta kebabs hot with cucumber-mint yogurt dip and lemon wedges. |
