These vegan kofte kebabs are fresh, fragrant, and packed with protein, minerals, and vitamins. They are easy to make and perfect for serving during meals. This recipe is from the cookbook ONE POT VEGAN and serves 4 people.
1: Toast cumin and caraway seeds in a hot pan for 3 minutes. Grind them to a powder in a pestle and mortar.
2: Add the toasted spices to a food processor with the chickpeas, garlic, broccoli, cinnamon, oats, mint, tahini, maple syrup, salt, and pepper. Pulse until no big pieces remain and divide into 8. (Add a small splash of water if needed.)
3: Roll each piece into a thick sausage-like shape and refrigerate for at least an hour.
4: Fry in a non-stick pan with a splash of olive oil for 10-12 minutes, turning carefully to make them crispy.
5: (Optional) Serve with warm flatbreads, salad leaves, sliced jarred red peppers, extra mint leaves, and a tahini dressing.
