2 onions, chopped
2 garlic cloves, crushed
cooking spray, for frying
2 x 400 g cans chickpeas, drained
100 g fresh brown breadcrumbs
1 large egg
2 tsp ground cumin
2 tsp ground coriander
zest 1 lemon, 1 tbsp juice, plus extra wedges to serve
85 g baby spinach
6 toasted pitta breads, to serve
175 g fat-free natural or Greek yoghurt, to serve (optional)
Pickled chillies, or jalepeños (optional), to serve
For the carrot and tomato salad
200 g carrots, coarsely grated
200 g tomatoes, diced
½ red onion, finely chopped
2 tbsp red wine vinegar
1 tsp sugar
- Soften the onions and garlic with a few sprays of cooking spray and a splash of water in a non-stick pan. Once really soft, tip into a food processor with the chickpeas, breadcrumbs, egg, spices, lemon zest and juice, and plenty of seasoning. Pulse until fairly smooth, then add 30g of the spinach and pulse until finely chopped. Shape the mixture into 12 sausage-shaped koftas and put on a baking-parchment-lined baking tray. Chill while you heat oven to 200C/180C fan.
- Spray the koftas a few times more with cooking spray, then bake for 20-25 mins until crisp and golden.
- Meanwhile, mix together all the carrot salad ingredients with some seasoning. Put the remaining spinach in a bowl and warm the pittas following pack instructions.
- Serve the koftas with warm pittas, extra spinach, carrot salad, fat-free yoghurt and pickled chillies, if you like.