Chickpea Keftas

Not only are these plant-based keftas the perfect substitute for meat, but you can actually cook them on a barbecue. Make sure the grill is well oiled or use a cooking mat. The smokiness from the open fire does add that extra taste of summer evenings! Serve with a tzatziki sauce and naan bread under the stars.

The recipe makes 8 – 10 keftas, depending on the size you make them.

About 8 bamboo skewers

400g tin chickpeas, drained and rinsed

200g tinned black beans

62ml fresh breadcrumbs

half an onion, chopped

125ml fresh herbs, chopped

5ml cumin

10ml smoked paprika

5ml salt

1 egg

Soak the bamboo skewers in water for at least an hour.

Add the chickpeas, black beans and breadcrumbs to a food processor and pulse to chop. Scrape the mixture down in between so that you get an evenly chopped mixture.

Add the rest of the ingredients and blitz to mix everything up.

Scoop up a handful of the mixture and press it together around a skewer. Gently roll between wet hands to shape into a sausage. Place on a baking sheet and prepare the rest of the keftas.

Once your coals have reached medium heat, place your cooking mat on the grill and cook the keftas for about 4 minutes per side.

If you want to make the keftas in your oven, simply preheat to 180℃ and proceed as above.

Serve the keftas with naan bread and a tzatziki sauce.

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