Lamb Koftas with Sweet and Spicy Roasted Chickpeas

Name: Lamb Koftas with Sweet and Spicy Roasted Chickpeas
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 500g Killarnee lamb mince; 2 tbsp fresh chopped parsley; 1 tbsp finely chopped mint leaves; ½ tsp Stonemill ground cinnamon; ¼ tsp Stonemill ground cumin; ½ tsp Stonemill white pepper; ½ tsp Stonemill sea salt; ¼ tsp Stonemill ground paprika; ¼ tsp Stonemill chilli flakes (optional); 2 cloves finely chopped garlic; 1 brown onion, grated; 1 can New Season lentils; ½ cup Whitemill breadcrumbs; 1 tbsp The Olive Tree olive oil; Juice and zest of 1 lemon; 1 can New Season chickpeas; 2 tbsp The Olive Tree olive oil; 1 tsp Brookdale maple syrup; 1 tsp Stonemill smoked paprika; 1 tsp Stonemill ground chilli powder; 1 tsp Stonemill ground cumin; 1 clove garlic, crushed; Salt and pepper; 1 Lebanese cucumber; 1 red onion, finely sliced; 1 large tub Deli Originals hommus; 1 lemon, finely sliced; Fresh flat parsley leaves

How to make Lamb Koftas with Sweet and Spicy Roasted Chickpeas

Prep Time: 15 - 20 minutes | Cook Time: 30 minutes | Serves: 4

Ingredients

Kofta:

500g Killarnee lamb mince
2 tbsp fresh chopped parsley
1 tbsp finely chopped mint leaves
½ tsp Stonemill ground cinnamon
¼ tsp Stonemill ground cumin
½ tsp Stonemill white pepper
½ tsp Stonemill sea salt
¼ tsp Stonemill ground paprika
¼ tsp Stonemill chilli flakes (optional)
2 cloves finely chopped garlic
1 brown onion, grated
1 can New Season lentils
½ cup Whitemill breadcrumbs
1 tbsp The Olive Tree olive oil
Juice and zest of 1 lemon

Roasted Chickpeas:

1 can New Season chickpeas
2 tbsp The Olive Tree olive oil
1 tsp Brookdale maple syrup
1 tsp Stonemill smoked paprika
1 tsp Stonemill ground chilli powder
1 tsp Stonemill ground cumin
1 clove garlic, crushed
Salt and pepper

Salad/Garnish:

1 Lebanese cucumber
1 red onion, finely sliced
1 large tub Deli Originals hommus
1 lemon, finely sliced
Fresh flat parsley leaves

Method

To make the sweet and spicy chickpeas, drain chickpeas and gently wipe with paper towel to remove excess moisture. Preheat oven to 180°C (160°C fan-forced). Place chickpeas, maple syrup and oil in a bowl. Toss to coat. Place coated chickpeas on an oven tray and put into oven for 10 minutes. Mix spices together in bowl, set aside. Remove chickpeas from oven and add to spice mix, coating well. Place back in oven for another 5 minutes. Turn oven down, to keep warm.
To make kofta patties, add lamb mince, spices, breadcrumbs and drained lentils to a large mixing bowl. Mix well until combined. Separate mix into 4 portions. From each portion, roll 3 kofta balls and then lightly flatten to form a patty. Heat a frypan and add 1 teaspoon of oil. Cook on high heat on each side for 1 minute, until golden brown. Reduce heat and cook for a further 5-6 minutes until cooked through.
Meanwhile, thinly slice cucumber lengthwise with a peeler. Toss cucumber, onion and lemon slices together.
To serve, add a large scoop of hommus to a plate and smear to form a well. Place warm seasoned chickpeas into this. Add 3 kofta patties to plate. Add a handful of cucumber and onion. Garnish with lemon slices and fresh parsley leaves. Enjoy!