This recipe has a special place in my heart as Isa Chandra personally recreated the dish when she came to Sydney a few years ago to attend the Sydney Vegan Festival. It was delicious. The original recipe actually comes with a creamy cashew sauce but I like to make these koftas as is, without the sauce, and use them to fill a veggie wrap or have as finger food.
Kofta traditionally refers to a meatball or meatloaf, and is popular in Indian cuisine. It usually consists of ground meat mixed with spices, but these koftas are vegan by using chickpeas and zucchinis!
Why I Love These Chandra Koftas
These koftas are a feast of flavours and texture. Bite into the crispy skin and you’ll find a soft dumpling with ‘surprise’ bits of toasted almond and zucchini on the inside. These koftas are substantial but light at the same time.
- 1 can chickpeas, rinsed and drained
- 1 cup slivered almonds
- 3 teaspoons cumin seeds
- 500g zucchini, shredded
- 1/2 cup finely chopped fresh coriander
- 2 tablespoon minced fresh ginger
- 5 cloves garlic, minced
- 1 teaspoon salt
- ½ tsp of freshly ground black pepper
- 2 ½ cups Panko breadcrumbs
- Spray oil
- Fresh coriander, for garnish (optional)
- Prepare the kofta mixture
- In a medium bowl, mash the chickpeas until they are mushy but not quite pureed.
- Preheat a large, heavy pan over a medium heat. Toast the almonds for about 7 minutes, tossing frequently, until they are golden and browned in some spots. Transfer immediately to the bowl containing the chickpeas. Next, toast the cumin seeds for 3 minutes or so, until fragrant and a shade or two darker. Transfer those to the bowl as well.
- Add the zucchini, coriander, ginger, garlic, salt, and black pepper, and mix well.
- Now add the breadcrumbs and use your hands to mix and mush until it holds together. Cover with plastic wrap (or a plate) and place in the fridge for at least 30 minutes.
- Preheat oven to 180C. Line a baking tray with baking paper to keep the formed koftas from sticking. Scoop up about ¼ cup of the mixture. Roll between your hands to pack it well, and then roll into a spherical shape. Set on the baking paper and continue to form all koftas (I got about 20 koftas).
- Spray the koftas with cooking oil spray and bake for about 20 minutes or until brown. Roll them around halfway to get them browned on all side.
- Garnish with coriander and serve with some rice.
Please let me know how it turned out for you! Leave a comment below and don’t forget to share a picture on Instagram and tag me. I’d love to see your creation.