Koftas with Chickpeas and Rice

cook 30 mins
  • 2 tablespoons olive or vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • pinch of allspice (optional)
  • 200 g (7 oz) long-grain rice
  • 400 g (13 oz) can chickpeas, drained and rinsed
  • 400 g (13 oz) minced lamb
  • 100 g (3 1/2 oz) feta cheese, crumbled
  • 1 egg, beaten
  • 1 bunch of coriander, chopped
  • salt and pepper
  • ready-made tzatziki, to serve
  • Heat the oil in a small frying pan and cook the onion for 4–5 minutes. Add the garlic and cook for 3–4 minutes. Add the spices and cook for a further minute, then remove from the heat and season with black pepper.
  • Cook the rice according to packet instructions, until tender.
  • Meanwhile, place half the chickpeas in the bowl of a food processor and pulse to chop. Add the lamb and pulse to combine. Scrape into a large bowl and add the feta. Stir in the cooked onions, then add the egg and mix until just combined.
  • Form the mixture into 16–20 balls, then thread on to 4 metal skewers and flatten each kofta gently. Place on a foil-lined grill rack and cook under a preheated grill for about 8 minutes, turning once, until cooked through and golden.
  • Meanwhile, fold the remaining chickpeas and chopped coriander into the drained rice and spoon on to 4 plates. Serve with the rice and a spoonful of tzatziki.
Like This? Try These
More on Food