This Gordon Ramsay Chickpea Kofta recipe is a crispy and spiced vegetarian dish, which is made with canned chickpeas and fresh carrots. It’s a great choice for a quick Mediterranean meal, ready in about 30 minutes.
Jump to RecipeGordon Ramsay Chickpea Kofta Recipe Ingredients
For the Koftas:
- 400g canned chickpeas, drained and rinsed
- 1 large carrot, grated
- A handful of fresh coriander, chopped
- 1 tbsp kofta seasoning (or a mix of ¼ tsp each: cumin, paprika, cinnamon, cayenne, garlic powder)
- 4 tbsp pomegranate molasses
- Olive oil or other neutral oil, for frying
For the Yogurt Dressing:
- 100g Greek yogurt
- 1/2 small cucumber, finely chopped
- 1 clove garlic, grated
- Juice of 1 lemon
- 1 tbsp olive oil
- ¼ tsp chopped fresh mint
How To Make Gordon Ramsay Chickpea Kofta Recipe
- Make the Kofta Mixture: In a large bowl, combine the drained chickpeas, grated carrot, kofta seasoning, and chopped coriander. Use a potato masher to mash everything together until it’s well combined but still has some texture.
- Shape the Koftas: Let the mixture rest for 10–15 minutes to allow the moisture to redistribute. Then, take small portions of the mixture and shape them into small, oval koftas with your hands.
- Fry the Koftas: Heat a few tablespoons of oil in a large, flat-bottomed skillet (cast-iron or nonstick) over medium heat. Carefully place the koftas in the pan, being sure not to overcrowd it. Fry, turning occasionally, until browned and crisp on all sides.
- Glaze and Bake: Preheat your oven to 200°C (400°F). Transfer the fried koftas to a baking tray. Drizzle the pomegranate molasses over the top of each kofta. Bake for 5 minutes to create a sticky glaze.
- Prepare the Yogurt Dressing: While the koftas bake, make the dressing. In a small bowl, combine the Greek yogurt, finely chopped cucumber, grated garlic, lemon juice, olive oil, and chopped fresh mint. Stir until well combined.
- Serve: Serve the hot, glazed koftas immediately with the cool yogurt dressing on the side for dipping.
Recipe Tips
- How do I get the right texture for the koftas? A potato masher is the perfect tool for this. It breaks down the chickpeas enough to bind the mixture together while leaving enough texture for a satisfying bite. A food processor can easily turn it into a paste, which would result in dense koftas.
- Why rest the mixture before shaping? Letting the mixture sit for 10-15 minutes after mashing allows the ingredients to meld and the moisture to redistribute evenly. This makes the koftas easier to shape and helps them hold together better during frying.
- What’s the best pan for frying koftas? A pan with a flat surface, like a cast-iron skillet or a good nonstick pan, is ideal. It ensures the koftas have even contact with the heat, which leads to consistent browning and a crisp exterior. A ridged grill pan will cook them unevenly.
- How do I get a good glaze? The final bake with the pomegranate molasses is key. Drizzling it over the hot, fried koftas and giving them a short blast of heat in the oven turns the molasses into a delicious, sticky glaze that coats them perfectly.
What To Serve With Chickpea Koftas
These versatile koftas are great as a main dish, appetizer, or part of a mezze platter. Serve them with:
- Warm pita bread or flatbreads
- A simple tomato and cucumber salad
- Fluffy couscous
- Hummus and other dips
How To Store Chickpea Koftas
- Refrigerate: Store leftover cooked koftas and the yogurt dressing in separate airtight containers in the refrigerator for up to 3 days.
- Reheat: Reheat the koftas in a moderate oven or an air fryer to help them crisp up again.
Chickpea Kofta Nutrition Facts
- Calories: 101.9kcal
- Carbohydrates: 18g
- Protein: 4g
- Fat: 2.5g
- Saturated Fat: 0.5g
- Sodium: 250mg
- Fiber: 4g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these koftas gluten-free?
Yes. This recipe is naturally gluten-free as it does not use any flour or breadcrumbs as a binder. Just ensure your kofta seasoning blend is certified gluten-free.
Can these be baked instead of fried?
Yes. For a lower-fat version, you can bake the koftas. Place the shaped koftas on a parchment-lined baking sheet, brush them with a little oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and firm. Then proceed with the molasses glaze step.
What is pomegranate molasses?
Pomegranate molasses is a thick, dark syrup made from reduced pomegranate juice. It has a unique tangy, sweet-and-sour flavor and is a common ingredient in Middle Eastern and Mediterranean cooking.
Gordon Ramsay Chickpea Kofta Recipe
Course: DinnerCuisine: MediteraneanDifficulty: Easy6
servings10
minutes10
minutes101.9
kcalCrispy, spiced chickpea koftas with a punchy yogurt dressing—easy, satisfying, and perfect for quick Mediterranean meals.
Ingredients
Koftas: 400g canned chickpeas, 1 grated carrot, handful of chopped coriander, 1 tbsp kofta seasoning, 4 tbsp pomegranate molasses, oil for frying.
Dressing: 100g Greek yogurt, 1/2 chopped cucumber, 1 grated garlic clove, juice of 1 lemon, 1 tbsp olive oil, ¼ tsp chopped mint.
Directions
- In a bowl, combine chickpeas, carrot, seasoning, and coriander. Mash with a potato masher.
- Let the mixture rest for 10-15 minutes, then shape into small koftas.
- Fry the koftas in oil over medium heat until browned on all sides.
- Transfer to a baking tray, drizzle with pomegranate molasses, and bake at 200°C (400°F) for 5 minutes.
- Mix all the dressing ingredients together in a separate bowl.
- Serve the hot koftas with the cool yogurt dressing.
Notes
- Use a potato masher to get the perfect kofta texture—not too smooth, not too chunky.
- Resting the mixture before shaping is essential to make the koftas easier to handle and helps them hold together.
- A flat-bottomed skillet (cast-iron or nonstick) is best for achieving an even, crispy brown crust.
- The final bake with pomegranate molasses creates a delicious, sticky glaze.
