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
Published on April 6, 2007
Spicy and filling chickpea and potato koftas — baked, not fried!
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