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Air-Fried Jackfruit & Chickpea Kofta with Spiced Tomato Chutney
Discover a unique vegan delight with air-fried jackfruit & chickpea kofta, paired with a spiced tomato chutney. Perfect for clean eating enthusiasts!
Revolutionize your plant-based meals with our Air-Fried Jackfruit & Chickpea Kofta, a dish that brings together the hearty texture of jackfruit with the protein-packed goodness of chickpeas. Air frying these koftas not only enhances their flavor but also makes them a guilt-free indulgence, perfect for those who prioritize health without sacrificing taste.
This recipe features jackfruit, a versatile fruit known for its meaty texture, making it an excellent plant-based alternative in various cuisines. Combined with chickpeas, this dish provides a balanced source of protein and fiber. The addition of aromatic spices elevates the flavor, while air frying ensures a crispy exterior with minimal oil. Paired with a rich, spiced tomato chutney, this dish is sure to tantalize your taste buds and nourish your body.
Recipe Overview
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
380 kcal
per serving
Cuisine
Indian
Discover a unique vegan delight with air-fried jackfruit & chickpea kofta, paired with a spiced tomato chutney. Perfect for clean eating enthusiasts!
Ingredients
- • canned young jackfruit: 1 can (about 14 oz), drained and rinsed
- • cooked chickpeas: 1 cup
- • onion: 1 small, finely chopped
- • garlic cloves: 2, minced
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • fresh cilantro: 1/4 cup, finely chopped
- • whole wheat flour: 2 tablespoons
- • olive oil spray: as needed
- • canned diced tomatoes: 1 can (14 oz)
- • fresh ginger: 1 inch, grated
- • red chili powder: 1/4 teaspoon
- • garam masala: 1/2 teaspoon
- • fresh lemon juice: 1 tablespoon
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a food processor, combine the jackfruit and chickpeas. Pulse until they are roughly mashed, leaving some texture.
- 3 Transfer the mixture to a bowl and add the onion, garlic, cumin, coriander, smoked paprika, salt, pepper, and cilantro. Mix until well combined.
- 4 Stir in the whole wheat flour to bind the mixture. Form into small kofta shapes, about 2 inches long.
- 5 Lightly spray the koftas with olive oil and arrange them in a single layer in the air fryer basket. Cook for 15 minutes, turning halfway through, until golden brown and crispy.
- 6 Meanwhile, to make the chutney, heat a small saucepan over medium heat. Add the diced tomatoes, grated ginger, red chili powder, and garam masala. Simmer for 10 minutes until thickened.
- 7 Stir in the lemon juice into the chutney and adjust seasoning as needed. Serve the koftas warm with the spiced tomato chutney on the side.
Serving Suggestions
- • Pair these air-fried koftas with a crisp green salad for a refreshing contrast. A side of whole grain pita bread can make this a more substantial meal, perfect for lunch or a light dinner. For a beverage, consider a cooling cucumber mint lemonade that complements the spices beautifully. For an added burst of flavor, garnish the koftas with a sprinkle of fresh mint or a dollop of vegan yogurt mixed with a pinch of salt and cumin. This touch will enhance the dish's aroma and provide an additional layer of taste.
Storage Tips
Store any leftover koftas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them back in the air fryer at 350°F (175°C) for about 5 minutes, or until warmed through. The spiced tomato chutney can be stored separately in a glass jar and kept in the fridge for up to a week. This chutney also serves as a versatile condiment for other dishes, so don't hesitate to use it creatively.
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