This is a bit like a Pakora and a bit like a Kofta, hence it is a Pa-Kofta!
I didn’t take process photos of these guys because I wasn’t sure if they’d work out, but they did and they were deeeeeellicious. I will take photos next time I make them!
Crunchy, Spicy, Tasty, Veggie-Packed, High Protein, High Fibre!
- 1 can of chickpeas, drained
- 2 cloves of garlic, minced
- 2 tsp fresh ginger, minced
- 1/4 of an onion, finely diced
- A few sprigs of fresh coriander, finely chopped
- 3 cubes of frozen spinach
- 1/4 cup cashews, chopped
- Zest of 1/2 a lemon
- Pinch of salt
- 2 tsp garam masala
- 1 tsp turmeric
- 2 tsp kasoori methi (fenugreek leaves)
- 1/2 tsp hot chilli flakes
- Optional: 8-10 small cubes of dairy-free feta
- 1/4 cup of besan (chickpea flour) for rolling
- Vegetable oil for frying (I used peanut because I had lots)
You might want to source the herbs and spices and besan from a local Indian/Asian grocer, you’ll save a bomb!
- Defrost spinach cubes by putting them in the microwave for 30 seconds.
- Put chickpeas in a large bowl and mash with a fork until parts are smooth and parts are chunky
- Mix in garlic, ginger, onion, coriander, spinach, cashews, lemon zest, salt, garam masala, turmeric, kasoori methi, and chilli flakes (everything except for the besan, oil, and feta if you’re using it)
- Scoop out a small handful and squeeze tightly to form a ball
- Optional: stuff a cube of feta in the middle of the ball
- Roll in besan until a smooth ball is formed and the outside is no longer sticky
- Heat frying oil in a large saucepan over medium heat and drop in balls 2-3 at a time, rotating often. The balls are ready when they are golden brown and crispy on the outside. Drain off excess oil on paper towel
Served with coconut yoghurt raita, saffron rice, and salad veggies!