Chickpea Koftas

Ingredients

• 150 g soy protein strands
• Salt
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp paprika powder
• 0.5 tsp cinnamon
• 0.5 tsp chili powder
• 1 onion
• 2 Garlic cloves
• 0.5 bunch Parsley (10 g)
• 135 g chickpea flour
• 2 tbsp Soy sauce
• 1 tbsp Olive Oil
• 120 g vegan yogurt
• 1 tbsp tahini
• 0.5 lemon (juice)
• 0.5 tsp garlic powder

Instructions

1. 1.

   For the chickpea koftas, put the soy protein strands with 450 ml water, 1 tsp salt, cumin, coriander, paprika, cinnamon and chili powder in a pot and simmer until soft about 10 minutes.

2. 2.

   Meanwhile peel and finely chop onion and garlic. Wash parsley, shake dry and chop. After cooking, drain the liquid and knead the pot contents together with chickpea flour and soy sauce into the protein strands; let sit for 10 minutes.

3. 3.

   Shape the mixture into 8–10 koftas of desired size. Heat olive oil in a pan and brown the koftas on all sides.

4. 4.

   Mix yogurt, tahini, lemon juice, garlic powder and 1 tsp salt to make the sauce. Serve the chickpea koftas with the sauce.