Spicy Baked Chickpea Koftas

There are thousands of varieties of vegetarian koftas, some made with vegetables, some with cooked dals, and always with herbs and spices. What these "meatballs" usually have in common is that they are fried in oil, but they can be baked in the oven as well, which is what I've done here. These spicy and filling chickpea and potato koftas have a flavor and texture resembling falafels, and are delicious served with a tomato chutney.

Spicy Baked Chickpea Koftas

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on April 6, 2007 Spicy and filling chickpea and potato koftas — baked, not fried! Preparation: 15 minutes Cooking time: 20 to 30 minutes Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 cooked potato, peeled and mashed 1 1/2 tablespoons ground coriander 1/2 teaspoon asafetida 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon ground cayenne 1/2 teaspoon ground turmeric 1 teaspoon sea salt, or to taste 3 tablespoons sesame oil 1/4 cup sesame seeds or ground pumpkin or sunflower seeds 2 tablespoons plain yogurt 1/2 cup fresh parsley or coriander, chopped Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and transfer to a food processor. Process until the chickpeas resemble coarse crumbs. Transfer two thirds of the ground chickpeas to a large mixing bowl and add the mashed potato. Add the remaining ingredients to the food processor and process with the chickpeas until the mixture becomes a smooth paste. Transfer to the bowl with the chickpeas and potato. Mix well. Preheat an oven to 350°F and line a baking sheet with parchment paper. Rub your hands with some oil and shape the mixture into small 2-inch patties. Add some chickpea flour (besan) if the mixture is too loose to form into patties. Place the patties on the baking sheet and bake for 10 to 15 minutes or until the tops are browned. Remove from the oven, brush the tops with a little sesame oil, flip, and return to the oven. Bake for another 10 to 15 minutes or until both sides are browned. Serve hot or warm with your favorite chutney or sauce. Refrigerate leftovers in a sealed container for up to 3 days and reheat at 300°F for 15 to 20 minutes. Note: If preferred, you can fry the koftas in 2 inches of hot oil in a large frying pan or wok. Fry a few at a time for 5 to 7 minutes a side, or until reddish-brown on both sides. Use a slotted lifter to transfer the koftas to paper towels to drain. Keep the koftas warm in a 250°F oven until all the koftas are cooked. Makes about 20 2-inch koftas