Chandra Koftas

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!

Chandra Kofta-3-2Why 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.



Chandra Koftas
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 20
Recipe adapted from Isa’s Does It Cookbook
  • 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)
  1. Prepare the kofta mixture
  2. In a medium bowl, mash the chickpeas until they are mushy but not quite pureed.
  3. 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.
  4. Add the zucchini, coriander, ginger, garlic, salt, and black pepper, and mix well.
  5. 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.
  6. 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).
  7. 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.
  8. 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.

Chandra Kofta-1