This meatless version of a kofta — traditionally made with lamb or beef — is packed with spices and hearty black beans and lentils. And after just 10 minutes on the grill, your vegan dinner is served! Add lemon-tahini sauce for a perfect weeknight dinner or healthy lunch.
I have a fun and tasty recipe to share with those of you that are tired of eating yet another bean burger. That’s not me, by the way, I still have several new recipes on my list of burgers to try, but I’m still excited to bring these bean and lentil koftas to your table!
I’ve found with plant-based eating, that I prefer a multitude of flavors from around the world to keep things interesting and these koftas, a Middle Eastern and South/Central Asian inspired food, fit the bill. From the presentation (skewers!) to the depth of flavor thanks to the coriander and parsley, they spice up the dinner table in a delicious way.
I’ve made these vegan koftas with both black beans and lentils (as the recipe outlines), and also with just black beans. While the two cans of black beans works fine, I prefer the bean and lentil blend.
Also, the almond flour is a necessary binding agent and can’t be easily subbed out. The almond flour also adds protein (and fiber) which can be hard to do in a plant-based recipe or diet, so between that, the beans and the lentils, this is a really balanced and healthy vegan recipe. If you can’t find it at your local grocery store (which you probably can, as it has become widely available), you can order it at a great price through Thrive Market. (Read my full review of Thrive Market Here)
I’ve served the koftas with some fluffy white rice (sprinkle some mint and parsley on and it’s extra refreshing!), a simple cucumber, tomato and onion salad and some fresh olives.
If you want to prepare the mixture the night before, you can store it (covered) for a day and then form the koftas and grill when you’re ready. You could also make the koftas and grill them, and then store them for a week or so in the fridge — just reheat and eat!
I did not try freezing these but I believe they would work well if you made and grilled them, and then, after they cooled down, freeze them for up to a month. (Similar to a veggie burger that you’d made and freeze.)
But enough chitchat already, add these to your meal plan and let me know what you think!Print
This meatless version of a kofta — traditionally made with lamb or beef — is packed with spices and hearty black beans and lentils. And after just 10 minutes on the grill, your vegan dinner is served!
1 (15-ounce) can black beans, drained
1 (15-ounce) can black lentils, rinsed and drained
1 cup almond flour
1/2 cup chopped fresh parsley
1/4 cup minced onion
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
12 wooden skewers, soaked in water for at least 15 minutes, or metal skewers
Pulse black beans and lentils 2 or 3 times until just barely mashed (be sure to leave mixture chunky and be careful not to make it too smooth) in a food processor or blender. Transfer mixture to a bowl. Stir in almond flour, parsley, onion, coriander, cumin, salt, and pepper.
Form mixture into 12 even balls and mold around the pointy end of 12 wooden skewers to make an oval that extends just past the pointy end. Heat grill or grill pan until hot. Brush grill with olive oil. Place skewers on grill and cook for about 10 minutes, very carefully turning to brown all sides. (Use 2 spatulas to turn as koftas will be very tender when warm.) Carefully remove koftas with a spatula to cool slightly. They will become more sturdy on their skewers as they cool.
These are delicious on their own and could be served with a yogurt dip (I think adding some mint would be perfect!) or even dipped into your favorite salad dressing.
But this Lemon-Tahini sauce just takes moments to make and you can keep it in the fridge for a few days before you’re ready to use it — just shake it up a bit before serving. That’s it!Print
This sauce is creamy and delicious, and just takes a few pulses in the food processor. Serve it with vegan koftas, over a salad or as a dip for fresh vegetables!
1/2 cup tahini
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
1/4 cup water
Combine tahini, minced garlic, lemon juice, olive oil, and salt in a small food processor or blender. Pulse until well combined. Add water and pulse until combined.
Drizzle with more olive oil and sprinkle with toasted sesame seeds, if desired. Serve with Koftas.
I hope you and your entire family enjoys this recipe; it’s almost grilling season!