Carrot, Coriander and Chickpea Koftas

Our flat happens to be situated above an exceptionally good Indian takeaway shop. Sometimes the scent is just too much when coming home from a long day at work. Today was one such day, so I set about creating an Indian inspired feast of my own. These koftas have been forming in my mind for a while, so I was more than happy to put them into practice.

Ingredients:

Low fat cooking spray

1 tsp cumin seeds

1 tsp coriander seeds

1 onion, finely sliced

1 tsp garam masala

1 clove garlic

4 medium carrots, grated

1/2 tin of chickpeas, lightly mashed

A good handful of fresh coriander, chopped

2 tsp lemon juice

Salt to taste

3 Tbs chickpea flour, plus extra for rolling

To make:

1) Turn the oven to 200°c and line and oven tray with foil. Spray with cooking spray.

2) In a mortar and pestle, grind the cumin and coriander seeds. Warm a small pan over a medium heat, spray some cooking spray and then add the ground seeds. Cook, stirring for 1-2 minutes until aromatic.

3) Add the onion and stir for 2 minutes before mixing in the garlic and the rest of the spices. Cook, stirring, until the onion is soft.

4) Add the grated carrot and stir well to combine, then cover and leave to cook for about 5-10 minutes until the carrot is very soft.

5) Tip into a bowl and add the chick peas, coriander, lemon juice and salt to taste. Then stir in the flour, 1 tablespoon at a time.

6) Shape into balls and roll in some flour. Place on the baking tray and cook for 20 minutes, turning once at about 12 minutes. Serve as part of an Indian meal with chutney and plain soy yoghurt.

Makes 6.

Moroccan Chickpea Bites

This is so simple to put together, it takes almost no time and makes a great starter. You could make the patties large and serve as a main course. If you are having people over, make the mix the night before and simply shape them and put in the oven before your guests arrive.

Ingredients:

400g can chickpeas, drained

1 small courgette, finely grated

1/8 of a red onion, finely chopped

1 tsp crushed garlic

1 tsp dried mint

1/2 tsp Moroccan seasoning (or 1/4 tsp each of ground cumin and coriander)

juice of 1/4 lemon

salt and freshly ground black pepper

To serve:

Chopped fresh coriander

Good quality fresh tomato salsa

To Make:

1)Heat the oven to 190°c or gas mark 5.

2)Put the chickpeas in a food processor and blend until smooth and paste like.

3)Turn the chickpeas into a bowl and add the rest of the ingredients, then mix well and season to taste.

4)Refrigerate for at least a couple of hours or overnight.

5)Shape into small patties and bake for 20 minutes, turning the patties half way through.

Serve sprinkled with the coriander and the fresh salsa on the side.