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https://itunes.apple.com/ie/app/the-little-green-spoon/id1423616390?mt=8
Recipes

Black Bean Kofta

Ingredients

For the Kofta:

  • 1/4 Cup of Pine Nuts (35g)
  • 1 Tin of Black Beans
  • 2 Cloves of Garlic, Minced
  • 1 Small Handful of Mint, Finely Chopped
  • 1 Small Handful of Coriander, Finely Chopped
  • 2 Heaped Teaspoons of Tahini
  • 1 Teaspoon of Cumin
  • Pinch of Cinnamon
  • Sea Salt & Pepper

For the Lemon Yoghurt:

  • 150g of Coconut Yoghurt (or Greek)
  • 1 Cloves of Garlic, Minced
  • Juice & Zest of 1 Lemon
  • 1 Tablespoon of Olive Oil
  • Sea Salt & Pepper

Kofta with loads of lemon yoghurt and gorgeous veg is the epitome of summer to me. I used to make them with lamb and I’ve been missing them lately so I couldn’t wait to make a version that suits how I eat now. I’m so excited for you guys to try these! They’re a must try for any falafel lovers, they’re definitely going to be on repeat this summer in my kitchen. They’re the dream with a big dollop of the lemon yoghurt and something crunchy. 

Preheat the oven to 200’C.

Toast the pine nuts in a pan on medium heat until golden, then set them aside to cool.

Drain and rinse the black beans and add them to the food processor with the garlic, herbs, spices, tahini and a good pinch of sea salt and pepper. Pulse just until it starts to come together, don’t overblend it  (there should be some whole beans rather than mush).

Use a spoon to mix in the toasted pine nuts. Then shape the mixture into cakes.

Drizzle some olive oil into a roasting tray and swirl it around. Place the kofta in the oil, then carefully flip them over so that both sides are oily.

Pop them in the oven for 20-25 minutes until starting to crisp.

While they’re cooking, mix together the ingredients for the lemon yoghurt.

Serve the kofta with a generous dollop of yoghurt.

 

 

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4 Comments to Black Bean Kofta

  1. Gemma says:

    Always love your recipes so much – looking forward to trying this one too! Is there anything I could use as I’m out of pine nuts and want to make this for my dinner tonight :/

  2. Laura says:

    I am very excited to try this recipe and I will be baking them in the oven for health reasons at 350`F on parchment lined baking sheet using melded butter top & bottom. Thank you for such a versatile recipe.

  3. Norma says:

    Thank you so much for your recipes they are amazing. With this one do you add the pine nuts to the food processor mixture also?