Chickpea & vegetable koftas with tahini sauce from Bazaar: Vibrant Vegetarian Recipes (page 19) by Sabrina Ghayour

  • spring onions
  • rocket
  • carrots
  • chickpea flour
  • coriander leaves
  • ground coriander
  • garlic
  • red onions
  • sweet potatoes
  • tahini
  • turmeric
  • Greek yoghurt
  • eggs
  • vegetable oil
  • chilli flakes
  • canned chickpeas
  • Maldon salt
  • tortillas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • etcjm on July 14, 2019

    So much flavour. Do try and keep them small to keep them crispy although bigger ones can have more of a texture of falafel. Served with leftover sauce from Nigella's shawarma which bar the coriander is the same as this sauce. Also served with the aubergine salsa from the aubergine and feta chilaquiles from Jon Whaite's Comfort. Good food. Looking forward to leftovers.

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