Carrot and Coriander kofta

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Cuisine
    • Indian



  • Serves 6-8
  • Prep 20 minutes
  • Cooking 20 minutes
  • Can be cooked, cooled then frozen, reheated in the oven


  • 250g grated carrot roughly 3 medium
  • 1 x 600g jar of chickpeas or tinned equivalent drained and rinsed.
  • 50g roughly chopped coriander
  • 3 garlic cloves finely grated
  • 4 heaped tbs gram flour/chickpea flour
  • 2 tbs sesame seeds
  • 1 tbs coriander seeds
  • 1 tsp ground cumin
  • 1 tbs smoked paprika
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • ¼ tsp cayenne pepper
  • Good grind black pepper
  • 1 tsp sea salt
  • ½ cup light oil such as ground nut for frying

To serve

  • BFree Pitta Breads
  • Shredded red cabbage
  • Lettuce
  • Cucumber ribbons
  • Coriander leaves
  • Lemon wedges
  • Sesame seeds
  • Tahini sauce

Tahini Sauce

  • ½ cup tahini
  • 1 tbs olive oil
  • Juice ½ lemon
  • ½ garlic clove grated finely
  • ½ tsp salt
  • Good grating black pepper
  • Water to loosen about ¼-1/2 cup



In a dry non-stick pan add the sesame seeds, coriander seeds, paprika, cumin, cinnamon, turmeric and cayenne pepper. Warm gentle to release their fragrance.


Add the spices along with the remaining ingredients to a food processor, pulse until roughly combined. You do not want a puree, you are looking for lumps and whole chickpeas, the carrot will still be mostly grated.


Empty into a bowl and cover and chill for 30 minutes.


While the kofta mix is chilling, add all the tahini sauce ingredients to a small bowl and whisk to combine, adding water gradually until you have reached the desired consistency of double cream. Check for seasoning and set aside.


Prepare your vegetables for serving.


When you are ready to serve, pre heat the oven to 180°C fan.


Heat a small frying pan and add the oil, heat to medium high. When the oil is hot, take two dessert spoons and scoop out kofta mix, pushing it together with the spoons, or use an ice cream scoop or wet hands will do.


Drop the koftas into the oil about 3-4 at a time, turning every minute or so until golden brown on all sides. Drain on kitchen towel and place on a lined baking tray in the oven to keep warm while you repeat with the remaining batches.



Lightly toast the pitta, and fill each with salad of choice, 3 kofta and some tahini sauce, finish with a wedge of lemon and some sesame seeds.


  • Nutrition Facts

  • Amount per serving
  • Calories0
  • % Daily Value*
If you want to receive the latest news, subscribe now!

Ireland Shipping Notice!

Dear Customers, Our courier service to Ireland is on hold due to a backlog in processing paperwork for Brexit, we hope to be back up and running as soon as possible.

Holler Box

Your Cart