Chickpea and Sweet Potato Koftas (Reduced Fat)

Total Time
40mins
Prep 25 mins
Cook 15 mins

From Mollie Katzen's "Vegetable Heaven:" "Koftas are little patties or balls made from ground or mashed vegetables. In traditional Indian cooking, they are usually deep-fried, and served in a creamy, savory sauce. In this recipe, the koftas are shaped into patties, similar to falafel, and sautéed or baked, instead of deep-fried. These delicious little koftas are also quite pretty–a deep shade of golden yellow, punctuated by nuggets of bright green peas. For a great lunch, serve them in pita, with minced tomatoes and Mediterranean Yogurt."

Ingredients Nutrition

Directions

  1. Peel and dice the sweet potato or yam, and cook it in boiling water until soft (about 10 minutes, depending on the size of the pieces). Drain well. You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor.
  2. Add all other ingredients, except the flour, peas, and oil. Purée until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl.
  3. Stir in the flour until thoroughly incorporated, then gently stir in the peas. Form into large or small patties. To make them really uniform and professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up portions of the mixture, then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.
  4. Place a skillet over medium heat and add a little bit of oil. When the oil is really hot, add the patties, and sauté for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve hot, warm, or at room temperature.

Reviews

(2)
Most Helpful

The 4 stars is from my husband. Dough was too soft, and it was difficult to form patties. Tasted good, but not especially. We ate with Recipe #69516 its sauce on the koftas made a big difference. I would have rated 3 stars, sorry...

MrsK June 24, 2009

These were great! They are quite easy to make and taste lovely. I used cumin powder instead of the seeds and omitted the scallions as I didn't have any. Thanks!

Ginger Rose January 05, 2009

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