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Air-Fried Eggplant & Chickpea Kofta with Zesty Green Tahini Sauce
Discover air-fried eggplant & chickpea koftas with a zesty green tahini sauce for a nutritious, flavor-packed meal. Perfect for clean eating!
Elevate your air fryer game with this novel take on kofta using eggplant and chickpeas. This vegetarian recipe packs a punch with its nutrient-dense ingredients, combining the fiber-rich benefits of eggplants with protein-packed chickpeas. Not only is this dish gluten-free, but it also brings a unique twist with the addition of a zesty green tahini sauce that will tantalize your taste buds.
This recipe stands out for its use of air frying, a method that preserves the vibrant flavors and nutrients of the vegetables while achieving a delightful crispy texture. The use of fresh herbs and spices not only enhances the taste but also contributes to the dish’s anti-inflammatory and antioxidant properties. Perfect for a quick dinner or a creative appetizer, these air-fried koftas are both satisfying and health-focused.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Discover air-fried eggplant & chickpea koftas with a zesty green tahini sauce for a nutritious, flavor-packed meal. Perfect for clean eating!
Ingredients
- • eggplants: 2 medium, diced
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • onion: 1 small, finely chopped
- • garlic: 3 cloves, minced
- • ground coriander: 1 teaspoon
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • fresh parsley: 1/4 cup, chopped
- • fresh mint: 2 tablespoons, chopped
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • tahini: 1/4 cup
- • lemon juice: 2 tablespoons
- • water: 3 tablespoons
- • fresh cilantro: 1/4 cup, chopped
- • fresh dill: 1 tablespoon, chopped
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large mixing bowl, combine the diced eggplants, chickpeas, onion, garlic, coriander, cumin, smoked paprika, parsley, mint, olive oil, salt, and pepper. Mix until well incorporated.
- 3 Transfer the mixture to a food processor and pulse until it forms a coarse dough. Be careful not to over-process; you want it slightly chunky.
- 4 Shape the mixture into 12 equal-sized koftas. Place them on a parchment-lined air fryer basket.
- 5 Air fry the koftas for 12-15 minutes, turning them halfway through, until they are golden brown and crisp on the outside.
- 6 While the koftas are cooking, prepare the green tahini sauce. In a blender, combine tahini, lemon juice, water, cilantro, and dill. Blend until smooth and creamy.
- 7 Serve the koftas hot with a drizzle of the green tahini sauce on top.
Serving Suggestions
- • These air-fried eggplant and chickpea koftas are perfect served over a bed of mixed greens or with a side of quinoa salad for a complete meal. Add a sprinkle of pomegranate seeds for a burst of sweetness and color, enhancing both the visual appeal and nutritional value. Pair with a refreshing cucumber-mint lemonade for a balanced, satisfying experience. For a more substantial meal, consider serving these koftas inside whole-grain pita pockets with sliced cucumber, tomato, and a dollop of Greek yogurt or a vegan alternative. This adds an element of texture and elevates the meal to a hearty sandwich-style dish.
Storage Tips
Store leftover koftas in an airtight container in the refrigerator for up to 4 days. To maintain their crispiness, reheat them in the air fryer at 350°F (175°C) for 5-6 minutes before serving. The green tahini sauce can be stored separately in the refrigerator for up to a week in a sealed jar. Stir well before using again to ensure the flavors are well-blended.
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