I don’t think I’ve ever met anyone who doesn’t like meatballs, even if it’s the vegetarian kind. It also seems like there are so many cultures that have their own version of a meatball. For instance the Indian kofta, which I attempted to recreate here using vegan ingredients.
Today’s recipe also includes the squash I’m been obsessing over lately (3 guesses as to what it is!). Since I probably have 60 pounds worth currently in my garden you may see another zucchini recipe or two in the next month or so 🙂
I also included some protein and texture in these koftas in the form of chopped canned chickpeas. After I was done shredding the zucchini in my food processor, I simply swapped out the attachment and pulsed the chickpeas until they were coarsely chopped.
Once you have all the kofta ingredients mixed you’ll want to let them sit for about 10 minutes to give the ground flax time to work it’s magic as a binder.
You’ll preheat the coconut oil in a frying pan on medium heat (until it sizzles when a drop of water hits it), then form the mixture into small balls, about 1 tablespoon in size. Flatten slightly and fry until golden and slightly crispy on each side.
When cooked, transfer to a paper towel lined plate to soak up the extra oil.
Just before serving, add koftas to a bed of quinoa and top with the curry sauce.
- 1 lb zucchini, shredded (about 1 medium zucchini)
- 1 can chickpeas (use BPA free canned chickpeas or make your own)
- ⅓ c chickpea flour
- 2 tbsp ground flax (if possible grind your own in a coffee grinder as pre-ground flax tends to go rancid quickly)
- ¼ c quinoa flakes
- 1 tsp sea salt
- 1 bunch cilantro, chopped
- ¾ c chopped chives
- 1 tbsp curry powder
- 2 tsp ground cumin
- ¼ tsp cayenne
- coconut oil for frying (I used about ⅓ cup)
- optional: finely chopped jalapeno
- Pulse chickpeas in food processor until coarsely chopped. (You still want texture here so don't overdo it)
- Combine all ingredients except coconut oil and mix well with your hands until everything is well mixed. Set aside for 10 minutes.
- Heat about 2 tbsp of the coconut oil in a frying pan, over medium heat. Roll mixture into small balls (about 1 tbsp of mixture), and when the oil sizzles when a drop of water hits it you can add the koftas.
- You can slightly flatten the koftas to help cook them evenly. Fry until golden and crispy on top and bottom, adding additional oil as needed. When cooked, place them on a paper towel lined plate to absorb the oil. Serve on a bed of quinoa and top with sauce just before serving.
- Add coconut oil to a frying pan over medium heat. When melted add the garlic, onion, ginger and salt and saute until the onion becomes golden. When golden, add curry powder and stir constantly for 1 minute.
- Add pureed tomatoes and coconut milk and bring to a light simmer. Dissolve the cornstarch in the cold water and add to sauce. Keep at a low simmer, stirring for 1 minute. Stir in Lakanto and remove from heat. As it cools the sauce will thicken.