Vegan Kofte

Cuisine: Middle Eastern

Prep time:

Cook time:

Serves: 12

These delicious and healthy kofte can also be shaped into falafel sized patties and baked in the same way. The tzatziki can be made with any plant based yoghurt if you don’t have time for the cashew yoghurt in the recipe. The mixture is really versatile, and for vegan ‘meatballs’, simply replace the spices below with 2 tsp Herbie’s Italian Seasoning, and serve with pasta and a tomato sauce.

  • Kofte:
  • 400g pumpkin or butternut squash, roasted
  • 1 tsp Herbie’s Baharat Lebanese 7 Spice Blend
  • ½ tsp Herbie’s Smoked Sweet Paprika
  • 1 400ml can black beans, drained
  • Handful (1 cup) flat leaf parsley, roughly chopped
  • 3 sprigs (1/4 cup) mint leaves, roughly chopped
  • 1 tbsp tomato paste
  • 1 small clove garlic, crushed
  • 1 tbsp lemon juice
  • 140g (1 cup) cooked brown rice
  • 70g (1/2 cup) milled buckwheat
  • Tzatziki:
  • 140g raw cashews, soaked in boiling water for 2-24h
  • 250ml water
  • ¼ probiotic capsule
  • 1 Lebanese cucumber, cut into small dice
  • lemon juice and salt, to taste
  • 1 sprig mint, roughly chopped

  1. Preheat oven to 200C. In a food processor, add everything except the brown rice and buckwheat. Pulse until just combined, then in a large bowl, mix with the rice and buckwheat. Taste for seasoning.
  2. Shape the mixture around skewers and place on a lined baking tray/s. Brush with a little olive oil if desired, although not necessary.
  3. Bake for 20 minutes until golden and serve with tzatziki, a fresh tomato and sumac salad, or use in pita with hommous.
  4. For tzatziki, blend soaked drained cashews with 250ml water and probiotic capsule until smooth. Refrigerate uncovered overnight, then when ready to serve mix with cucumber, mint and salt and lemon juice to taste. Will keep for up to 5 days in the fridge.