Anyone that knows me well is fully aware that chickpeas are one of my favourite foods. They are cheap to buy, easy to prepare, and are packed full of fibre to help with digestion as well as being a great source of plant-based protein. And, they are SO versatile (just check out my Chocolate Hummus!).

These kofta kebabs are a great way to jazz up the simple chickpea. If you like falafels, then you are going to love these!

The trick is in the seasoning. I went for a tasty mix of garam masala, cinnamon, and coriander. A pinch of salt and pepper and a sprinkle of chilli flakes gives even more flavour to the kebabs.

Admittedly, they took a couple of attempts to get them to the right consistency so they would be BBQ-able but I’m glad I stuck with it as they are just delicious.

I didn’t know kofta cravings were a thing, but since I started creating the recipe, these simple kebabs have become a weeknight staple.

They are:

Crispy on the outside
Fluffy in the middle

These are perfect to make and shape in advance and simply cook them when you need them. Try them with a green salad and a drizzle of Lemon Tahini Dressing for a simple supper. And you can always double the ingredients to have for lunch the next day!

If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!

Print Recipe
Chickpea and Carrot Kofta Kebabs
Nourishing, wholesome and simple to make, these kebabs are a great weeknight staple as well as being perfect for BBQs!
Course Mains
Prep Time 10 minutes
Cook Time 50 minutes
Course Mains
Prep Time 10 minutes
Cook Time 50 minutes
  1. Soak the apricots and raisins in boiling water for 5 minutes to soften. Soak the kebab sticks in cold water to prevent them burning.
  2. Place all the ingredients, except the gram flour (including the soaked fruit) in a food processor and blend until crumbly.
  3. If the mixture seems really wet then add the gram flour one tablespoon at a time until you can mould the mixture with your hands without it being too sticky. You might not need any gram flour at all (it tends to vary according to the brand of chickpeas you use). Leave in the fridge for 20-30 minutes to firm up.
  4. Pre-heat the oven to 180C and divide the mixture into six. Roll each portion of the mixture into a ball and then shape each ball around a kebab stick to form a sausage shape. Squeeze it fairly firmly to help it maintain its shape.
  5. Bake the kebabs for 15-25 minutes depending on how crispy you like your koftas. The longer you bake them, the crunchier the outside with be!
Recipe Notes

Serving suggestions: Flat bread, green salad, Lemon Tahini Dressing

*You will also need 6 kebab sticks.

*These also work really well on a BBQ too. Just pop them on the BBQ and cook for 4-5 minutes before turning and cooking for another 2-3 minutes.