Vegan Kofta and Lemon-Tahini Sauce

Vegan Koftas

  • Author: Brittany Dixon
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 12 koftas 1x


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.