Ingredients
For the Vegan Kofta Sausages:
1 tbsp olive oil (plus extra for shaping and frying)
1 small red onion, finely chopped
2 garlic cloves, minced
1 x 400g tin chickpeas, drained and rinsed
150g cooked quinoa or bulgur wheat
3 tbsp oat flour (or plain flour)
2 tbsp ground flaxseed
2 tbsp fresh parsley, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp cinnamon
½ tsp allspice
Juice of ½ lemon
Salt and black pepper to taste
For the Caramelised Onions & Roasted Veg:
2 tbsp olive oil, divided
2 red onions, thinly sliced
300g cherry tomatoes
1 red pepper, sliced
Salt and pepper, to taste
For the Homemade Hummus:
1 x 400g tin chickpeas, drained and rinsed
2 tbsp tahini
1 garlic clove
Juice of 1 lemon
2 tbsp olive oil
½ tsp ground cumin
Salt, to taste
3–4 tbsp cold water, as needed
For Serving:
Large handful fresh flat‑leaf parsley, chopped
Optional: rocket or salad leaves, warm flatbreads or pittas
Method
Heat 1 tbsp olive oil in a pan and sauté the chopped red onion for 5–6 minutes until soft.
Add the garlic for 1 minute, then take off the heat.
In a food processor, pulse chickpeas, cooked quinoa/bulgur, oat flour, flaxseed, parsley, spices, lemon juice, and the onion‑garlic mix until sticky but still textured.
Season to taste; add a little more oat flour if wet or a splash of water if dry.
Lightly oil your hands, shape into 8 koftas, and chill for 20 minutes.
Preheat the oven to 200°C (fan 180°C).
Toss cherry tomatoes and red pepper with a little olive oil, salt, and pepper on a tray, then roast for 20–25 minutes until blistered.
For the hummus, blend chickpeas, tahini, garlic, lemon, olive oil, cumin, salt, and 2–3 tbsp cold water until smooth, adding more water to loosen if needed.
Heat a non‑stick or grill pan over medium heat, brush koftas with oil, and cook 8–10 minutes, turning, until browned on all sides.
In a separate pan, cook the sliced red onions low and slow with a little oil and a pinch of salt for 15–20 minutes until golden and soft.
To serve, spread hummus on plates, add leaves if using, place two koftas per serving, then top with caramelised onions and the roasted tomatoes and peppers.
Finish with chopped parsley and enjoy!
by Whiterabbit2000
2 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/lebanese-style-vegan-kofta-sausages)
Ingredients
For the Vegan Kofta Sausages:
1 tbsp olive oil (plus extra for shaping and frying)
1 small red onion, finely chopped
2 garlic cloves, minced
1 x 400g tin chickpeas, drained and rinsed
150g cooked quinoa or bulgur wheat
3 tbsp oat flour (or plain flour)
2 tbsp ground flaxseed
2 tbsp fresh parsley, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp cinnamon
½ tsp allspice
Juice of ½ lemon
Salt and black pepper to taste
For the Caramelised Onions & Roasted Veg:
2 tbsp olive oil, divided
2 red onions, thinly sliced
300g cherry tomatoes
1 red pepper, sliced
Salt and pepper, to taste
For the Homemade Hummus:
1 x 400g tin chickpeas, drained and rinsed
2 tbsp tahini
1 garlic clove
Juice of 1 lemon
2 tbsp olive oil
½ tsp ground cumin
Salt, to taste
3–4 tbsp cold water, as needed
For Serving:
Large handful fresh flat‑leaf parsley, chopped
Optional: rocket or salad leaves, warm flatbreads or pittas
Method
1. Heat 1 tbsp olive oil in a pan and sauté the chopped red onion for 5–6 minutes until soft.
2. Add the garlic for 1 minute, then take off the heat.
3. In a food processor, pulse chickpeas, cooked quinoa/bulgur, oat flour, flaxseed, parsley, spices, lemon juice, and the onion‑garlic mix until sticky but still textured.
4. Season to taste; add a little more oat flour if wet or a splash of water if dry.
5. Lightly oil your hands, shape into 8 koftas, and chill for 20 minutes.
6. Preheat the oven to 200°C (fan 180°C).
7. Toss cherry tomatoes and red pepper with a little olive oil, salt, and pepper on a tray, then roast for 20–25 minutes until blistered.
8. For the hummus, blend chickpeas, tahini, garlic, lemon, olive oil, cumin, salt, and 2–3 tbsp cold water until smooth, adding more water to loosen if needed.
9. Heat a non‑stick or grill pan over medium heat, brush koftas with oil, and cook 8–10 minutes, turning, until browned on all sides.
10. In a separate pan, cook the sliced red onions low and slow with a little oil and a pinch of salt for 15–20 minutes until golden and soft.
11. To serve, spread hummus on plates, add leaves if using, place two koftas per serving, then top with caramelised onions and the roasted tomatoes and peppers.
12. Finish with chopped parsley and enjoy!
looks amazing!