These little fellas are so fun! The theory is that you take a subtley sweet kofte- soft on the inside, crispy on the outside- smear it in the nutty, zingy tahini sauce, and then speckle it with either fiery roasted nuts or fresh fronds of carrot. Proceed to wrap in warm pitta, or just stuff directly into ones cake-hole. The combination of flavours and textures is a party in your mouth, plus the dish is really great for a party because it’s interactive, and people can customise to their own tastes. Who knew parsnips could be so integral to the party experience??
Makes 6 kofte (which we ate between 2 people)
Ready in about half an hour
- 3 parsnips
- Tin of chickpeas
- Half a slice of bread or bread roll (about 40g)
- Wooden skewers, or be like me and rob some wooden coffee stirrers next time you are in a coffee shop. It’s best to soak these on water for ten minutes before you cook with them
- Pitta bread- optional
CREAMY, STICKY TAHINI SAUCE
- 2 tbsp. tahini
- 1 tbsp. honey or maple syrup
- juice of half a lemon
FIERY NUT ROLL
- 1 big handful of nuts of your choice (peanuts work fine)
- Up to a tsp. chill powder (I only used half because I’m a wimp)
CINNAMON CARROT ROLL
- 1-2 carrots
- Juice of half a lemon
- 1 level tsp. cinnamon
- Drizzle of olive oil
- Cut the parsnips into chunks and boil until cooked through. Add to the food processor with the bread, chickpeas, a pinch of salt, and plenty of black pepper.
- Put your biggest frying pan on a medium heat with a splash of oil. Take about one sixth of the mixture and shape it around a skewer. Repeat with the rest of the mixture, and lay them all in the frying pan. They will need about 4 minutes on each side.
- In the mean time, make the tahini sauce by placing the ingredients in a dish and stirring vigorously. At first it might seem like it is curdling. Slowly add in about 3-4 tbsp. water until the sauce is light brown and creamy looking, and is smooth and drizzly.
- For the nuts, get a small frying pan on a high heat. Blitz the nuts in your food processor with the chilli powder and a pinch of salt, and then toast for a couple of minutes until lightly browned. Empty into a wide dish or tray.
- Finally, grate your carrots and add the lemon, cinnamon, oil, and a pinch of salt. Toss well, and empty on to a third dipping dish.
- Toast your pitta bread, if using, and pile onto the table.
- When your kofte are nice and browned, serve them up, and place on the table with your saucy, nutty, and carroty dipping pots. Party.