Spicy apricot koftas

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Spicy apricot koftas

Suitable for vegans
Category Miscellaneous
Makes 25
Preparation 45 mins + chilling
Cooking 15 mins

Rating: Rated 0 / 5 (0 ratings)

We've given these koftas a Middle Eastern twist, spicy with sweet undertones and finished with tahini and pomegranate – the little gem leaf boats make them easy to eat too.


  • Sunflower, oil for frying
  • 2 cloves garlic, finely chopped
  • 1/4 tsp turmeric
  • 2-3 tbsp gram flour
  • 1 mild red chilli, finely chopped, or a pinch of dried chilli flakes
  • 1 tbsp chopped coriander
  • 100g soft dried apricots, finely chopped
  • 1 tbsp nigella/kalongi seeds
  • For the gem lettuce boats and topping: 2-3 baby gem lettuces and 1 medium carrot, grated
  • a few mint leaves
  • 1 small onion, chopped
  • 1/4 tsp cumin seeds
  • 400g can chickpeas, drained
  • 3 tbsp flaked or whole almonds, toasted then chopped
  • 1 tbsp chopped parsley
  • 1 tsp orange flower water or zest of a clementine/small orange
  • 1 tbsp sesame seeds
  • salt
  • juice of 1/4 orange, seeds of 1/4 pomegranate and 2 tsp pomegranate syrup/molasses
  • 1 tbsp runny tahini (thin with water if thick)


Stage 1

Heat 2 tablespoons of oil in a pan. Fry and soften the onion for 5 minutes, then add the garlic and cumin seeds. Stir in the turmeric and remove from the heat.

Stage 2

Blitz the chickpeas until just broken down a little, then add the onion mix, 2 tablespoons of the gram flour, the almonds, chilli, herbs and orange flower water. Pulse a few times until the mixture comes together, but isn't too paste-like. Add in the apricots and pulse again to combine. Season to taste.

Stage 3

Make a test kofta first, to make sure the mix stays together and tastes flavoursome. Pinch off a tablespoon of the mix and form into a test patty. If the mix doesn't stick together, add a little more gram flour to the mixture. Fry the patty in a little oil, then when golden and crisp on both sides, taste and adjust the seasoning, if necessary.

Stage 4

To make the koftas, pinch off walnut-sized amounts of the mixture and roll into torpedo shapes. Place on a plate while you roll all the mixture, then roll each kofta in the sesame and nigella seeds. Chill for 30 minutes to
firm up.

Stage 5

Fry the koftas in a little oil, rolling them gently around the pan to brown evenly. Alternatively, heat the oven to 200C/fan 180C/ gas 6, place the koftas on to a lightly oiled parchment-lined baking tray, brush each
with a little oil, and bake for about 15 minutes until golden.

Stage 6

Wash and dry the gem lettuce leaves well, separating them into similar sizes. Mix the grated carrot with the orange juice and chopped mint. Place a tablespoon of the carrot salad on to each lettuce leaf, then top with a kofta. Drizzle over a little tahini, then a little pomegranate syrup or molasses. Finally, sprinkle a few pomegranate seeds over each kofta and serve.
COOK'S TIP The koftas will keep chilled in the fridge covered in cling film for up to 3 days, until needed.


Spicy apricot koftas


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: 80g
  • Fat: 5.1g
  • Saturated fat: 0.6g
  • Protein: 2.7g
  • Carbohydrates: 6g
  • Sugars: 2.9g
  • Fibre: 2.1g
  • Salt: 0.2g

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