Home > Recipes > Vegetarian kofta
  • 2.5 serves of vegetables per 
  • serving
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2 tbsp olive oil
½ onion, finely diced
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
2 large zucchinis, grated with liquid squeezed out
1 bunch coriander, leaves picked, half of the stalks reserved
1 400g can salt-reduced chickpeas, drained & rinsed
1 cup wholemeal breadcrumbs
½ bunch parsley
Pinch salt
Ground black pepper

Savvy swaps

You can swap:

Food processor
Potato masher - mash the chickpeas first and finely chop the herbs.
Onion powder
Fresh garlic
Jarred garlic or garlic powder



Step 1
Heat 1 tablespoon of olive oil in a fry pan over a medium heat, add the onion, garlic and spices and fry for 2-3 minutes.

Step 2
Place the grated zucchini, coriander stalks and leaves, chickpeas, breadcrumbs, parsley and onion mix in a food processor. Pulse until combined, but not smooth.

Step 3
With wet hands, divide the mixture into 8 and shape into ovals. Place on a tray and refrigerate for 20 minutes.

Step 4
Place remaining olive oil in a large frypan and heat over a medium heat. Add the kofta and cook, turning until golden on all sides.

Serving suggestion: you can add leftover kofta to wraps for an easy lunch solution.

Food safety tip: if you are taking leftovers for lunch, the kofta need to be kept cold so pack an ice brick.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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