18/08/2025
Need some Dinner inspiration for the week... look no further! Our Chickpea and Spinach Koftas with Pink Pickled Onion, Tahini Sauce, and Oat Flat Breads is an oaty take on this Middle Eastern dish! Let us know if you give it a go 😍
Serves 2|Takes 55 minutes
INGREDIENTS:
For the Koftas
1 x 400g tin of chickpeas, drained and rinsed
15g fresh coriander, chopped
2 tsp cumin seeds
1 tsp paprika
½ tsp turmeric
Salt and pepper
1 minced clove of garlic
A large handful of spinach
2 tbsp gram (or plain flour)
5 tbsp Flahavan’s Organic Jumbo Oats
Olive oil to fry
For the Pink Pickled Onions:
½ a small red onion, finely sliced
Juice of half a lemon
For the Flat Breads:
250g plain flour, plus extra for dusting
1 and ½ tsp baking powder
250g plain yogurt
3 tbsp Flahavan’s Organic Jumbo Oats
Pinch of salt
1 tbsp melted butter
For the Tahini Sauce:
2 tbsp tahini
Juice of half a lemon
Salt and pepper
METHOD:
In a food processor, blend chickpeas, coriander, spinach, cumin seeds, turmeric, paprika & garlic until combined. Transfer to a bowl, add gram/plain flour, Flahavan’s Organic Jumbo Oats, salt & pepper. Mix with hands.
Shape into 8–10 koftas using two spoons.
For pickled onions: soak sliced red onion in hot water (10 mins), drain, squeeze, season with salt & lemon juice. Set aside.
For tahini sauce: mix tahini & lemon juice, then dilute with water to a pourable consistency. Season well.
Flatbreads: mix flour, baking powder, 2 tbsp Flahavan’s Organic Jumbo Oats & salt. Add yoghurt, stir, then knead 5 mins until soft. Divide into 4, roll out, sprinkle with remaining oats & press in.
Cook flatbreads on a medium-hot pan for 2 mins each side until golden & puffed. Brush with butter & keep warm under a tea towel.
Heat olive oil in a non-stick pan, fry koftas until browned on all sides.
Serve koftas on flatbreads with pickled onions, salad & tahini drizzle. Enjoy!
