Description
Spiced koftas with honey and chickpeas is a flavorful Middle Eastern-inspired dish featuring tender lamb koftas seasoned with fennel seeds and ras el hanout, complemented with roasted chickpeas glazed in honey and served with a creamy tahini-yogurt dressing and fresh lemon wedges. This hearty and aromatic recipe balances savory, sweet, and tangy notes, perfect for a satisfying dinner.
Ingredients
Scale
For the Koftas and Chickpeas
- 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 (divided)
- 2 tbsp honey
For the Yogurt Tahini Dressing and Garnish
- 80g Greek yogurt
- 2 tbsp tahini
- 1 lemon, ½ juiced, ½ cut into wedges to serve
- 25g parsley, roughly chopped, to serve
Instructions
- Prepare the Kofta Mixture: Heat the oven to 180°C (160°C fan)/gas mark 4. Use a pestle and mortar to crush the fennel seeds. In a large bowl, combine the crushed fennel seeds, lamb mince, ras el hanout, and toasted pine nuts. Season the mixture well with salt and pepper. Divide the mixture into eight equal egg-shaped koftas.
- Roast the Chickpeas: Place the drained and rinsed chickpeas in an ovenproof dish, season with salt and pepper, and put the dish in the preheated oven. Roast while you cook the koftas in the next step.
- Fry the Koftas: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the koftas carefully and fry gently for about 5 minutes, turning occasionally to brown all sides evenly. Once browned, remove the koftas using a slotted spoon and set aside on a plate.
- Combine and Roast: Remove the chickpeas from the oven and add the browned koftas to the same dish. Pour over the remaining 1 tablespoon of olive oil and drizzle with honey. Return the dish to the oven and roast together for 15 minutes until the koftas are cooked through and the chickpeas are nicely glazed.
- Prepare the Dressing: In a bowl, mix the Greek yogurt, tahini, and freshly squeezed lemon juice from half the lemon. Add 70-100ml of water gradually to achieve a creamy yet pourable consistency. Season the dressing well with salt and pepper.
- Serve: Plate the koftas and chickpeas, spoon over the creamy yogurt-tahini dressing, and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side for squeezing over.
Notes
- Ras el hanout is a North African spice blend available in most spice shops or supermarkets.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently for 2-3 minutes until golden and fragrant.
- Adjust the yogurt dressing thickness by adding more or less water to your preference.
- You can substitute lamb mince with beef or a plant-based mince if preferred.
- This dish pairs well with warm flatbreads or a simple couscous salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: spiced koftas, lamb koftas, honey chickpeas, ras el hanout, Middle Eastern recipe, yogurt tahini dressing
