Lentil Kofta Wrap with Yogurt Dressing and Mint

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Lentil Kofta Wrap with Yogurt Dressing and Mint

 

 

4 GF wraps

2 cups baby rocket (arugula) leaves

 

Kofta:

 

8 teaspoons za'atar (a Middle Eastern spice mix)

2 green onions, sliced

1 red chilli, deseeded and chopped

1 clove garlic, peeled

1/2 cup mint leaves

1/2 cup coriander (cilantro) leaves

two 400 g (14 oz) can lentils, drained and rinsed

1/3 cup besan (chickpea/garbanzo) flour and extra for dusting

sea salt and freshly ground black pepper

olive oil, for frying

 

Filling:

 

1 cup plain soy yogurt

8 teaspoons tahini paste, optional

zest and juice of half a lemon

salt and pepper

1 lebanese cucumber, diced

1/4 cup mint leaves, chopped

 

 

1. Process za'atar, green onions, chilli, garlic, mint and coriander

(cilantro) in a food processor until finely chopped and well

combined.

 

2. Add lentils and process again until lentils are smooth and mixture

is well combined.

 

3. Add besan flour, salt and pepper, mixing until well combined.

 

4. Shape lentil mixture into 8 small long kofta shapes and place on a

baking sheet lined with baking paper. Refrigerate while you prepare

remaining ingredients.

 

5. Combine yogurt, tahini, lemon juice and zest, salt and pepper,

cucumber and mint together in a small serving bowl, stirring to

combine.

 

6. Arrange remaining ingredients and yogurt mixture in bowls on the

centre of the table.

 

7. Heat 1 to 2 cm (1/4 to 3/4 " ) olive oil in a large frying pan and

cook lentil kofta in batches until golden brown on all sides and

heated through to the centre; drain on absorbent paper and place in

a warmed serving bowl.

 

8. Allow everyone to assemble their own lentil kofta wraps, including

lentil kofta, rocket (arugula), and yogurt dressing in each wrap.

 

 

NOTE: You could add sliced tomato if desired.

 

 

Serves 4.