Chickpea Koftas with a Spicy ZZ2 Tomato Salsa


Serves 4

Prep Time: Overnight & 45 mins

Cooking Time: 10 mins


For the koftas:

  • 1 cup dried chickpeas soaked overnight (you have to use dried chickpeas, canned chickpeas won’t hold together and your kofta will fall apart)
  • ½ red onion roughly chopped
  • 50 g  parsley roughly chopped
  • 25 g  coriander roughly chopped
  • 1 tsp dried chilli flakes
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  •  ½ tsp coriander, ground
  • 1/4 tsp black pepper
  • 2 tbsp chickpea flour
  • 1/2 tsp baking powder
  •  1 tsp sunflower oil for brushing
  • 8 Bamboo skewers sticks

For the tomato salsa:

  • 200 g ZZ2 Romanita tomatoes, cut in half and deseeded
  • 100 ml ZZ2 100% Romanita Tomato Juice
  • 1 tsp olive oil
  • 3 sprigs parsley
  • 1 clove garlic, finely chopped
  • Salt and pepper to taste


For the salsa

  • Place all the ingredients for the salsa in a food processor or blender and pulse until the mixture is chunky.

For the koftas

  • Soak the chickpeas in water overnight the day before making the koftas.
  • Prepare a baking tray by wrapping it with foil and brushing with sunflower oil. Keep aside.
  • Drain and rinse the chickpeas and add them to your high-speed blender.
  • Add spices and herbs, salt and pepper, and pulse until the texture resembles that of course bread crumbs.
  • Place the kofta mixture in a bowl, and add the chickpea flour and baking powder. Cover and refrigerate for 30 minutes.
  • Remove the kofta mixture from the fridge and then roll them into cylinders about 4 cm long.
  • Place the kofta in your hand and then shape it around the bamboo skewer till it forms a shape resembling a long potato.
  • Place on the prepared baking tray and place over hot coals turning frequently to make sure they don’t burn. Cook for 10-15 minutes until brown and crispy.


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