Vegan Lentil Koftas
Lentils are your new best friend with this meat-free alternative to the popular Middle Eastern kebabs that don't compromise on flavour or texture.
Equipment
- Frying pan
- Food processor
- Grater
- Large bowl
Ingredients
Vegan Lentil Koftas
- 200 g red lentils
- 1 red onion 3/4 finely diced (reserve 1/4 below for garnish)
- 3 cloves garlic pressed
- 2 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tsp ground cinnamon
- 2 tbsp red chilli flakes optional
- handful of parsley
- handful of mint leaves only, stems discarded
- 3 tbsp oil rapeseed or sunflower
- 1 tsp salt + pepper
Garnish
- baby gem lettuce or other crispy variety, finely sliced
- 2 salad tomatoes thinly sliced
- ¼ red onion finely sliced
- fresh coriander optional
- hot sauce optional
Tzatziki
- 100 g plain Greek yogurt
- 100 g cucumber ~1/3 whole cucumber
- 1 clove garlic pressed
- ½ lemon juiced
- 5-6 sprigs of mint leaves only, stems discarded
- salt + pepper to taste
Instructions
- Wash the lentils and then cover with cold water in a bowl to soak for 2 hours. After 2 hours, drain lentils through a sieve ensuring to remove as much water as possible. Place sieve on a tea towel to drain further.During this process, make tzatziki and prep other ingredients.
- For the tzatziki, grate the cucumber then squeeze with a tea towel to remove as much moisture as possible. Add to the yogurt, pressed garlic, lemon juice and finely chopped mint. Mix, then add salt + pepper to taste.
- For the koftas, finely dice ¾ red onion, press the garlic and finely chop the mint and parsley. Fry the onion in 1 tbsp oil over a medium heat for 5 minutes, until softened. Add the garlic, ground coriander, cumin, cinnamon and chilli flakes (if using). Fry for 2 more minutes adding a little more oil if necessary. Set mixture aside to cool.
- Transfer the drained lentils into a food processor and blitz until smooth. In a bowl, combine the pureed lentils with the fried spice mixture and chopped herbs. Add salt + pepper (~1tsp each).
- Divide the lentil mixture into four portions (~50g each). From each portion, mould three cylindrical koftas with your hands, gently placing on a plate once shaped.
- In a non-stick frying pan, cook the lentil koftas in two batches of six. Fry each batch in 1 tbsp oil over a medium heat for 6-8 minutes.Use your hands or a spatula to gently roll them over so not to damage or break them. Once the second batch are cooked add the earlier batch back in to warm through.
- Heat your flatbreads according to package instructions and then assemble your lentil kofta 'kebabs' as desired.
Notes
- Substitute the Greek yogurt for a soya or plant-based alternative to make the tzatziki vegan also.
- The remaining ingredients are not really interchangeable other than the salad garnish which can be altered as preferred.