Place chickpeas and 3 cups of water into a saucepan and bring to the boil. Simmer for approximately 45 minutes until tender.
Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 2 minutes until soft. Add the ground cumin and coriander and cook for a further 2 minutes until fragrant. Remove the pan and set aside.
Blend the chickpeas in a food processor until smooth. Transfer to a large bowl and add the onion mixture, the lamb mince and the chopped coriander. Mix thoroughly with your hands. Season with salt and pepper.
Use your hands to mould a heaped tablespoonful of lamb mixture around a wooden skewer into a 6cm pointed–ended sausage. Repeat with remaining lamb mixture and skewers.
Heat the remaining oil over high heat in the frying pan. In batches, cook the koftas tossing frequently until browned and cool through. Alternatively brush with the kofta with the remaining oil and cook under a preheated grill, turning carefully once for 5-8 minutes or until browned and just cooked through.
Prepare the yoghurt dip by combining all the ingredients and season to taste.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more, visit McKenzie's Foods www.mckenziesfoods.com.au
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