Carrot Cake Koftas

These slightly sweet & spiced little thingummys won�t win over any falafel purists, in fact they�re somewhere near a pakora, and not much like a kofta at all! They do hold their moisture well, though, and are delicious in a gluten free flatbread with salad and extra chutney, or as part of a mezze lunch, perhaps with some of our creamy hummus with salmon.

Carrot Cake Koftas Ingredients:

• 3 medium carrots, finely grated
• 1 tin of chickpeas or butterbeans, drained
• 50g walnuts
• 50g sultanas
• 1 tsp ground coriander
• 1 tbsp ground cumin
• 2 tbsp apple puree
• 1 tbsp mango chutney (check it�s gluten free)
• 1 tsp lemon juice
• 2 slices of gluten free bread, made into breadcrumbs
• Olive oil for cooking

Carrot Cake Koftas Method

• Finely grate the carrots, and put the chickpeas and walnuts into a food processor, and whizz until they are a coarse breadcrumb-like texture.
• Mix together all of the remaining ingredients, except the breadcrumbs, until well combined. 
• You might want to get your hands in! Adjust the seasoning if you like.
• Break off and roll golf ball sized pieces of the mix, and roll them in the breadcrumbs, keep them in the fridge until you are ready to cook them.
• Preheat the oven to 180�C, place the koftas on a lightly oiled baking try, drizzle a little more oil on the koftas, and bake for 20-25 minutes until golden brown.
• Makes 18

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