Chickpea kofte stuffed flatbreads

Kofte are typically made with ground meat and warming spices, so creating kofte that are moist (sorry) but hold their shape after being fried was a challenge. These chickpea koftas are really delicious and quick to make, although allowing them to rest in the fridge after forming them is really important for creating a firm kofta that is much less likely to fall apart when frying.

You could serve these koftas with any salad of your choosing, but the pickled red onions really transform the flatbreads into something memorable as you have the warming spices, the cooling yogurt sauce and the sharp tang of the onions. They’re well worth making and can be kept in the fridge in a sterilised jar for around 3-5 days.

Serves 2:

To make the chickpea koftas, pulse together the following ingredients in a food processor until coarse (spices are interchangeable and you could use whatever spices you like):

• 1 can drained chickpeas

• 1tsp paprika

• pinch of dried parsley

• 1/2tsp za’atar

• salt to taste

• 1 egg

• drizzle of olive oil

• 2tbsp gram flour (you could use plain flour)

Once pulsed, form into koftas with your hands and place on a plate in the fridge for about 15 minutes to firm up.

Make the speedy pickled red onions by mixing together the following ingredients in a small jar or small bowl:

• 1 finely sliced red onion

• 1tsp granulated sugar

• 1/2tsp salt

• 2tbsp white vinegar

• 150ml boiling water (or enough water to cover the onions in the jar or bowl)

Make the garlic yogurt by mixing together:

2tbsp yogurt with a touch of water to loosen and 1/2tsp garlic powder.

Fry the koftas in hot vegetable oil until golden and crispy on all sides.

Warm the two flatbreads and load up with salad, the koftas, onions and garlic sauce.