CHICKPEA-KOFTA RECIPE
from Fatfree.com by Ellen M. Sentovich. Sounds interesting...Here's what she wrote: "I just got around to trying this recipe and it is WONDERFUL !! It is a VERY tolerant recipe too. I made 1-person portions, which means my relative ingredient portions were probably way off. Day 2 I ran out of yogurt and used milk. Also didn't feel like using the food processor so I crushed the chickpeas with a fork and stirred the rest together with a spoon. Day 3 I ran out of potatoes and used dried. The one instruction I recommend following for sure is to flatten and flip them half way through the baking. These are **really ** great, try them!"
Provided by Canuck Mum
Categories Beans
Time 1h
Yield 15-20 koftas
Number Of Ingredients 10
Steps:
- Process chickpeas in food processor until texture resembles coarse bread crumbs.
- Transfer 2/3 of mixture to a mixing bowl along with mashed potato. Set aside.
- Add to the remaining chickpeas the following and process until smooth: all of the dried herbs, baking powder.
- Add this paste to the mixing bowl along with the yogurt and cilantro. Mix well.
- Drop spoonfuls of mixture on sheet like cookies.
- Bake at 350F for 35-45 minutes. Flip them about half way through, flattening with the spatula before flipping. Let them cool a bit and remove carefully.
Nutrition Facts : Calories 48.2, Fat 0.4, SaturatedFat 0.1, Sodium 148.9, Carbohydrate 9.4, Fiber 1.6, Sugar 0.3, Protein 1.9
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