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Chickpea and Spinach Koftas with Pink Pickled Onion, Tahini Sauce and Oat Flat Breads
An oaty take on this Middle Eastern dish!
Serves 2|Takes 55 minutes
INGREDIENTS:
For the Koftas
1 x 400g tin of chickpeas, drained and rinsed
15g fresh coriander, chopped
2 tsp cumin seeds
1 tsp paprika
½ tsp turmeric
Salt and pepper
1 minced clove garlic
A large handful of spinach
2 tbsp gram (or plain flour)
5 tbsp Flahavan’s Organic Jumbo Oats
Olive oil to fry
For the Pink Pickled Onions:
½ a small red onion, finely sliced
Juice of half a lemon
For the Flat Breads:
250g plain flour, plus extra for dusting
1 and ½ tsp baking powder
250g plain yogurt
3 tbsp Flahavan’s Organic Jumbo Oats
Pinch of salt
1 tbsp melted butter
For the Tahini Sauce:
2 tbsp tahini
Juice of half a lemon
Salt and pepper
METHOD:
Place the chickpeas, coriander, spinach, cumin seeds, turmeric, paprika and minced garlic in a food processor and process until the mixture comes together. Tip into a bowl and add the gram (or plain flour), Flahavan’s Organic Jumbo Oats and season to taste with salt and pepper. Work this into the mixture using your hands.
Use two spoons to shape the mixture into 8-10 Koftas, and place to one side.
Put the sliced red onion in a small bowl, cover with hot water and leave aside. After 10 minutes, drain and squeeze out the excess water, place the onion in a small bowl and season with salt. Then, stir in the juice of half a lemon and leave to one side.
Mix together the tahini and lemon juice. Following this, dilute the mixture with enough water to achieve a pourable consistency and season generously with salt and pepper.
To make the flat breads, tip the flour into a mixing bowl and whisk in the baking powder, 2 tbsp Flahavan’s Organic Jumbo Oats and a pinch of salt. Add the yogurt to the mix and stir with the handle of a wooden spoon until the mixture starts to come together. Use your hands to form the dough and knead until soft and springy (about 5 mins), adding in a little more flour if it starts to feel too sticky.
Divide the dough into 4 equal sized pieces. Generously flour a clean work surface and rolling pin and roll the dough into the desired shape for your flat breads. Sprinkle over the remaining Flahavan’s Organic Jumbo Oats and lightly press them into the dough using the rolling pin.
Heat a large frying pan or griddle pan over a medium heat and cook the flat breads for a couple of minutes on each side until golden brown and puffed. Brush them with a little of the melted butter and keep warm by covering them with a clean tea towel.
Heat 3 tbsp of olive oil in a large non-stick frying pan over a medium heat. Add the koftas and cook for a couple of minutes on each side until browned and crisped on all sides.
To serve, place the koftas onto your flat breads, along with a handful of the pink pickles and some salad. Drizzle with the tahini sauce, and enjoy!
