JUMP TO THE RECIPE ⇩

Hello! So, I don’t necessarily love to stick to rules when it comes to cuisine types. Who said you can’t take a traditional Middle Eastern lamb recipe, make it vegan and Mexican-ise it by putting it on tacos? Nobody. So I did it and the results were amazeballs. In fact, I challenge you to find anyone who wouldn’t enjoy these vegan chickpea kofta tacos!

Although I don’t identify as “gluten free”, I try to avoid eating too much of it as I just find that my body prefers it that way. I know a lot of people feel the same way, and it’s often really easy to make vegan recipes gluten free. For this one to be sans-gluten you just need to use gluten free rolled oats and tortillas. Easy.

I used a food processor to make the chickpea koftas but you could get away with a blender on pulse setting. Just be careful not to over-blend because you want to keep a bit of texture in these babies. Another point to mention: don’t skip the refrigeration part. Your mixture will be too crumbly and your balls won’t be so amazeballs after all.

It’s not mentioned in the recipe but you’ll notice I sprinkled a little of my home made sauerkraut on top. Definitely non-essential but go for it if you have some at home. After the pics I also added a sprinkle of fresh chilli because I’m a crazy spicy food nut. It definitely works if you want to do the same 😉

On the other hand, what is essential is the coconut mint dressing to drizzle on top of the kofta balls. I kid you not, this stuff totally completes the dish. You know, in an “I love you, you complete me” kind of way. Shut up. Just shut up. I had you at hello, right?

Vegan Mango Cheesecake Recipe
Vegan Chickpea Kofta Tacos
Prep Time
25 mins
Cook Time
15 mins
Refrigeration Time
1 hr
 

Gluten free and melt-in-your-mouth good!

Course: Main Course
Cuisine: Middle Eastern / Mexican
Keywords: Chickpea Koftas, Kofta Balls, Kofta Tacos, Vegan Koftas
Servings: 4 people
Ingredients
  • 1 tbsp olive oil extra virgin
  • 400g can chickpeas
  • 2 large carrots grated
  • 1 brown onion finely diced
  • 2 cloves fresh garlic minced
  • 3cm piece fresh ginger finely grated
  • 1/2 cup gluten free oats
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cardomom
  • 1/2 tsp fine salt
  • cracked pepper to taste
  • 1/2 bunch fresh dill finely chopped (plus extra sprigs to serve)
  • 12 soft corn tortillas (gluten free)
  • 1/2 cup hummus for serving
  • 3 tbsp coconut oil or other HSP oil* (see note)
Instructions
  1. Use a small single-serve blender to pulse the oats just for a few times until it's broken down to a course flour.

  2. Heat the olive oil over medium heat and add the onion. Cook for 3 minutes.

  3. Add the garlic and spices and cook for a further 2 minutes.

  4. Add the oats, salt & pepper, chickpeas, grated carrots, fresh dill and onion mixture to a food processor and pulse till just combined (don't over-do it, you want to keep some texture).

  5. Roll into tablespoon sized balls arranged on a plate and refrigerate for 1 hour.

  6. In the meantime, make your coconut mint dressing according to the recipe in the notes below (this will take less than 5 minutes - just 4 ingredients in a blender, voila!)

  7. Heat 1.5 tbsp of the coconut oil at a time in a large saucepan over high heat and fry the kofta balls in 2 batches till perfectly golden. Roll them gently in the pan with a long pair of tongs so that they get an even golden seal.

  8. Moisten the soft tacos by sprinkling them with a little water, then dry-fry over medium heat in a non-stick (important!) pan. Just around 10 seconds on each side will do.

  9. To serve, spread a little hummus on the bottom of each taco, add a couple of koftas and top with a drizzle the coconut mint dressing. 

    Option: Add a sprinkle of sauerkraut and/or fresh chilli! Yummo.

Recipe Notes

*Get the recipe for the Coconut Mint Dressing here. Feel free to use any high smoke point (HSP) oil instead of coconut oil. I try to avoid vegetable oils and seed oils like the plague, but some other healthier options are organic avocado or peanut oil (note that each of these will bring a slightly different flavour). Sesame oil has a stronger flavour but it works with this recipe so you could also try that.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Sign up for a Freebie!

Join my mailing list and get a free guide to simple plant-based swaps


Free Swaps Guide Optin

Free Recipes?

Get them to your inbox as soon as they drop... Yes please!

Holler Box

Pin It on Pinterest

Share This

Share This!

Would your people love this post?