Gluten free and melt-in-your-mouth good!
Use a small single-serve blender to pulse the oats just for a few times until it's broken down to a course flour.
Heat the olive oil over medium heat and add the onion. Cook for 3 minutes.
Add the garlic and spices and cook for a further 2 minutes.
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).
Roll into tablespoon sized balls arranged on a plate and refrigerate for 1 hour.
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!)
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.
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.
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.
*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.