Chicken and Chickpea Koftes
Add a little fibre to your koftes with this protein-packed mix of chickpeas and chicken. Lightly spiced with ras el hanout and flecked with fresh pars...ley, they’re delicious served warm on flatbreads, tucked into pittas with yoghurt and pickles, or cooled and added to salads for an easy meal prep win. Read more Add a little fibre to your koftes with this protein-packed mix of chickpeas and chicken. Lightly spiced with ras el hanout and flecked with fresh parsley, they’re delicious served warm on flatbreads, tucked into pittas with yoghurt and pickles, or cooled and added to salads for an easy meal prep win.
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NUTRITION PER SERVING (Read more)
Notes
These koftes freeze well both cooked and uncooked.
For best results, freeze them uncooked: shape and place on a tray lined with baking paper, freeze until solid, then transfer to a freezer bag or container. Cook straight from frozen at 200°C/180°C fan for around 25–30 minutes, or until cooked through.
Cooked koftes can also be frozen once cooled—just reheat in the oven until piping hot throughout.
User comments (3)
First recipe I’ve cooked from the app and a success! I was a little worried I wouldn’t enjoy the Ras-el-Hanout flavour as it can be quite potent, but it wasn’t overly strong. Used a full pack of chicken thighs which ended up quadrupling the recipe amounts due to the thigh meat weight. Easy enough to quadruple the amounts and still worked well. Added a can of pre-cooked lentils for a bit extra protein/fibre/crunch as I didn’t blend them, just folded them in before cooking and then started cooking as the shaped Koftes, but ended up turning it into mince instead. Got a full bowl of the mince to use for various meals now and my husband loved it too. We’ve both enjoyed today on flatbread with mixed salad, shredded beets, avocado and peppers. The only thing is, I’m becoming less of a meat eater over time (not for any particular reason other than enjoying veggie foods far more), and I think I would make these next time without the chicken and maybe either sub for tofu/ tempeh or just add more lentils/ mixed beans. Still really enjoyed it though! I’m having it for tomorrows lunch with some leftover sweet potato/potato/butternut squash/carrot mash and garlic kale, peas & purple sprouting broccoli, lovely stuff!
All the family loved these and definitely want them again
Tried this recipe for the first time tonight and really enjoyed it, very tasty and easy to make. I think they’d be really nice to have cooled and sliced up in a sandwich, or lots of other things as they seem very versatile. 👍👍