Chickpea Koftas with a Spicy ZZ2 Tomato Salsa
Prep 45 mins
Cook 10 mins
Ready-in 55 mins


For the koftas:
1 cup dried chickpeas soaked overnight (you have to use dried chickpeas, canned chickpeas won’t hold together and your kofta will fall apart)
½ red onion roughly chopped
50 g parsley roughly chopped
25 g coriander roughly chopped
1 tsp dried chilli flakes
3 garlic cloves
1 tsp cumin
1 tsp salt
½ tsp coriander, ground
1/4 tsp black pepper
2 tbsp chickpea flour
1/2 tsp baking powder
1 tsp sunflower oil for brushing
8 Bamboo skewers sticks
For the tomato salsa:
200 g ZZ2 Romanita tomatoes, cut in half and deseeded
1 tsp olive oil
3 sprigs parsley
1 clove garlic, finely chopped
Salt and pepper to taste


For the salsa
  1. Place all the ingredients for the salsa in a food processor or blender and pulse until the mixture is chunky.
For the koftas
  1. Soak the chickpeas in water overnight the day before making the koftas.
  2. Prepare a baking tray by wrapping it with foil and brushing with sunflower oil. Keep aside.
  3. Drain and rinse the chickpeas and add them to your high-speed blender.
  4. Add spices and herbs, salt and pepper, and pulse until the texture resembles that of course bread crumbs.
  5. Place the kofta mixture in a bowl, and add the chickpea flour and baking powder. Cover and refrigerate for 30 minutes.
  6. Remove the kofta mixture from the fridge and then roll them into cylinders about 4 cm long.
  7. Place the kofta in your hand and then shape it around the bamboo skewer till it forms a shape resembling a long potato.
  8. Place on the prepared baking tray and place over hot coals turning frequently to make sure they don’t burn. Cook for 10-15 minutes until brown and crispy.

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