Köfte (KAAF-tee) are Turkish meatballs, usually made with lamb, herbs, and spices. This vegetarian version is sure to become a weeknight standby. Try it with steamed carrots and a romaine-based salad.
Recipe information
Yield
Serves 4; 2 köfte and 2 tablespoons sauce per serving
Ingredients
Köfte
Preparation
Step 1
In a medium bowl, using a potato masher, coarsely mash the chickpeas. Stir in the remaining köfte ingredients except the oil. Divide the mixture into 8 balls. Lightly flatten each to about 2 inches in diameter.
Step 2
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the köfte for 2 to 3 minutes on each side, or until heated through and browned.
Step 3
Meanwhile, in a small bowl, stir together the yogurt, parsley, and lemon juice. Spoon over the cooked köfte. Serve with the lemon wedges to squeeze on top.
Nutrition information
Step 4
(Per serving)
Step 5
Calories: 204
Step 6
Total fat: 4.0g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 0.5g
Step 10
Monounsaturated: 1.5g
Step 11
Cholesterol: 1mg
Step 12
Sodium: 166mg
Step 13
Carbohydrates: 31g
Step 14
Fiber: 7g
Step 15
Sugars: 5g
Step 16
Protein: 12g
Step 17
Calcium: 214mg
Step 18
Potassium: 591mg
Dietary Exchanges
Step 19
2 starch
Step 20
1 lean meat
