Prep 15 mins
Cook 45 mins
from Fatfree.com by Ellen M. Sentovich. Sounds interesting...Here's what she wrote: "I just got around to trying this recipe and it is WONDERFUL !! It is a VERY tolerant recipe too. I made 1-person portions, which means my relative ingredient portions were probably way off. Day 2 I ran out of yogurt and used milk. Also didn't feel like using the food processor so I crushed the chickpeas with a fork and stirred the rest together with a spoon. Day 3 I ran out of potatoes and used dried. The one instruction I recommend following for sure is to flatten and flip them half way through the baking. These are **really ** great, try them!"
- 2 cups garbanzo beans, cooked
- 1 medium baking potato, cooked and mashed
- 1⁄2 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 2 tablespoons nonfat yogurt
- 1⁄4 cup cilantro, chopped or 1⁄4 cup parsley, minced
- Process chickpeas in food processor until texture resembles coarse bread crumbs.
- Transfer 2/3 of mixture to a mixing bowl along with mashed potato. Set aside.
- Add to the remaining chickpeas the following and process until smooth: all of the dried herbs, baking powder.
- Add this paste to the mixing bowl along with the yogurt and cilantro. Mix well.
- Drop spoonfuls of mixture on sheet like cookies.
- Bake at 350F for 35-45 minutes. Flip them about half way through, flattening with the spatula before flipping. Let them cool a bit and remove carefully.
They're edible, but there are better recipes for vegetarian kofta. I think this one went a little too far in trying to be fatfree - the texture is arid. A smidge of oil, or regular yoghurt improves the feel of the patties. Also, for me, this blend of spices is perfunctory. A fresh pepper, onions, or the traditional green peas could add some interest. Baking rather than frying to patties does save some calories, and some cooking time, and the baking powder serves as a nice safety net to keep the patties from being too dense. Using a food processor for the chickpeas is better than a fork - the peas tend to squeeze out from the skin, leaving little knots of chewy skin, instead of a more uniform mixture. These do freeze well.