Lamb kofta houmous bowls
- September 2020
- Serves 2 as a main or 4 as part of a meze.
- Hands-on time, 30 min
Upgrade your traditional meze with the addition of lamb koftas to your houmous bowl – they bring a welcomed hint of spice and taste sensational when dipped into the houmous.
- 32g (5.5g saturated)
- 12.9g (2.2g sugars)
- 200g Welsh lamb mince
- 2 tsp ground cumin
- 1 tsp pul biber (Turkish pepper flakes) or pinch chilli flakes (see Know-how)
- 2 tbsp olive oil
- 400g tin chickpeas, drained, with 100ml liquid (also known as aquafaba) reserved
- 120g tahini
- 1 garlic clove
- Juice 1 lemon
- ½ red onion, finely sliced
- Handful flatleaf parsley leaves, finely chopped
- 10g pine nuts, toasted
- Pitta and salad leaves to serve
You’ll also need…
- Food processor or blender
- Mix the lamb together with the cumin, pul biber and a good pinch of salt. Roll the mixture into 10 even-sized meatballs.
- Heat half the oil in a large non-stick frying pan over a high heat. Add the meatballs and fry for a minute to get some colour, then reduce the heat to medium and cook for 4-6 minutes, turning regularly, until golden all over and cooked through.
- Put the chickpeas, reserved water, tahini, garlic, half the lemon juice and a good pinch of salt in the bowl of a food processor or a blender and whizz until smooth. Divide the houmous between 2 serving bowls, then swirl it around to make the base for the dish.
- Meanwhile, mix the red onion with the remaining lemon juice and a pinch of salt. Toss together and leave to macerate for a few minutes.
- Top the houmous bowls with the meatballs and spoon over any juices. Scatter with the parsley, red onions, and toasted pine nuts. Drizzle over the remaining oil, then serve with pitta and salad.
Also known as Aleppo chilli flakes, pul biber or Turkish pepper flakes are made from dried, ground peppers. They have a medium heat – making them milder than regular chilli flakes – and a sweet aroma.
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