Dinner

Spiced Lamb Koftas with Honey Chickpeas and Creamy Tahini-Yogurt Dressing Recipe

ByLuna Ryder November 2, 2025November 2, 2025

Introduction

These spiced lamb koftas with honey and chickpeas offer a wonderful blend of warm spices, sweet honey, and creamy yogurt dressing. Perfect for a flavorful weeknight dinner or a special occasion, they bring together rich textures and vibrant tastes in every bite.

A white plate sits on a white marbled surface, filled with golden brown roasted chickpeas scattered around two dark brown meatballs placed in the center. The meatballs are topped with a drizzle of white sauce and sprinkled with chopped green herbs. To the right of the meatballs is a bright yellow lemon wedge. A silver spoon rests on the edge of the plate near the lemon, partially touching the chickpeas. The shadow and light show a fresh, bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ tsp fennel seeds
500g lamb mince
1 ½ tbsp ras el hanout
2 tbsp pine nuts, toasted and roughly chopped
2 x 40g cans chickpeas, drained and rinsed
2 tbsp olive oil
2 tbsp honey
80g Greek yogurt
2 tbsp tahini
1 lemon, ½ juiced, ½ cut into wedges to serve
25g parsley, roughly chopped, to serve

Instructions

Step 1: Heat the oven to 180°C/160°C fan/gas 4. Using a pestle and mortar, crush the fennel seeds. In a large bowl, combine the crushed seeds, lamb mince, ras el hanout, pine nuts, and season well with salt and pepper. Divide the mixture into eight equal egg-shaped koftas.
Step 2: Tip the drained chickpeas into an ovenproof dish, season to taste, and place it in the oven while you cook the koftas.
Step 3: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the koftas and gently fry for about 5 minutes, turning occasionally until they are evenly browned. Remove the koftas with a slotted spoon and set aside on a plate.
Step 4: Take the chickpeas out of the oven, add the browned koftas to the dish, pour over the remaining olive oil and the honey, then return the dish to the oven for 15 minutes.
Step 5: In a bowl, combine the Greek yogurt, tahini, lemon juice, and 70-100ml of water. Season well with salt and pepper, adjusting the consistency of the dressing to your liking.
Step 6: Serve the koftas and chickpeas topped with chopped parsley and a generous drizzle of the creamy dressing. Offer lemon wedges on the side for extra brightness.

Tips & Variations

For a nuttier flavor, lightly toast the fennel seeds before crushing.
You can substitute lamb mince with beef or a plant-based mince if preferred.
Add a pinch of chili flakes to the kofta mixture for a subtle heat.
Serve with warm flatbreads or couscous to make it a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The dressing is best served fresh but can be stored separately in the fridge for up to 2 days as well.

How to Serve

The image shows a white plate on a white marbled surface with a simple meal. There are two dark brown, round patties placed on top of a bed of golden brown chickpeas scattered all over the plate. Both patties have a drizzle of light white sauce on them, and green chopped herbs are sprinkled on the patties and chickpeas. To the right of the patties, there is a small yellow lemon wedge. A silver spoon rests near the lemon wedge on the plate. Part of a woman's hand holding the edge of the plate is visible at the bottom right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the koftas ahead of time?

Yes, you can prepare the kofta mixture and shape them a day in advance. Keep them covered in the refrigerator until ready to cook.

What if I don’t have ras el hanout?

You can substitute ras el hanout with a mix of ground cumin, coriander, cinnamon, turmeric, and paprika to achieve a similar North African spice profile.