Spiced Lamb Koftas with Honey and Chickpeas Recipe

Introduction

These spiced lamb koftas with honey-glazed chickpeas bring a delightful blend of warm spices and sweet notes. Served with a creamy tahini yogurt sauce and fresh lemon, this dish is both hearty and refreshing—perfect for a comforting meal.

Ingredients

• 1 ½ tsp fennel seeds
• 500g lamb mince
• 1 ½ tbsp ras el hanout
• 2 tbsp pine nuts, toasted and roughly chopped
• 2 x 40g cans chickpeas, drained and rinsed
• 2 tbsp olive oil
• 2 tbsp honey
• 80g Greek yogurt
• 2 tbsp tahini
• 1 lemon, ½ juiced, ½ cut into wedges to serve
• 25g parsley, roughly chopped, to serve

Instructions

1. Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4. Crush the fennel seeds using a pestle and mortar. In a large bowl, mix the crushed fennel seeds, lamb mince, ras el hanout, pine nuts, and season well. Shape the mixture into eight equal egg-shaped koftas.
2. Step 2: Place the drained chickpeas in an ovenproof dish, season to taste, and put them in the oven to roast while you cook the koftas.
3. Step 3: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Fry the koftas gently for about 5 minutes, turning occasionally until evenly browned. Remove the koftas with a slotted spoon and set aside on a plate.
4. Step 4: Take the chickpeas out of the oven, add the browned koftas to the dish, then drizzle over the remaining olive oil and honey. Return the dish to the oven and roast for another 15 minutes.
5. Step 5: Meanwhile, in a bowl, combine the Greek yogurt, tahini, lemon juice, and 70-100ml of water. Season the dressing well and adjust the consistency as needed.
6. Step 6: Serve the koftas and chickpeas topped with chopped parsley and a generous drizzle of the creamy yogurt dressing. Offer lemon wedges on the side for squeezing over the dish.

Tips & Variations

• Toast pine nuts carefully to avoid burning, which can make them bitter.
• For a vegetarian version, substitute the lamb with spiced mashed chickpeas or grated vegetables combined with binding agents like breadcrumbs and egg.
• Adjust the amount of water in the dressing for a thinner or thicker consistency based on your preference.
• If ras el hanout is unavailable, use a mix of ground cumin, coriander, cinnamon, and paprika as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The yogurt dressing is best served fresh but can be kept refrigerated for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef or chicken instead of lamb for the koftas?

Yes, beef or chicken mince can be used as a substitute. Cooking times may vary slightly, so ensure the koftas are cooked through before serving.

How spicy is ras el hanout and can I omit it?

Ras el hanout is a fragrant, mildly spicy North African spice mix. If you prefer a milder flavor, you can reduce the quantity or substitute with milder spices like cumin and paprika. Omitting it will change the flavor profile but the dish will still be tasty.

Spiced Lamb Koftas with Honey and Chickpeas Recipe

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★★★★★

5 from 58 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 8 koftas, serves 4 1x

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Description

Delicious spiced lamb koftas served with honey-glazed chickpeas, creamy tahini yogurt dressing, and fresh lemon wedges. This Middle Eastern-inspired dish combines aromatic fennel seeds, ras el hanout, and toasted pine nuts for a flavorful and satisfying meal perfect for oven roasting and stovetop frying.

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Ingredients

Scale 1x2x3x

Koftas

• 1 ½ tsp fennel seeds
• 500g lamb mince
• 1 ½ tbsp ras el hanout
• 2 tbsp pine nuts, toasted and roughly chopped

Chickpeas & Glaze

• 2 x 40g cans chickpeas, drained and rinsed
• 2 tbsp olive oil (divided)
• 2 tbsp honey

Yogurt Dressing

• 80g Greek yogurt
• 2 tbsp tahini
• 1 lemon, ½ juiced, ½ cut into wedges to serve
• 70–100ml water

To Serve

• 25g parsley, roughly chopped

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Instructions

1. Preheat Oven and Prepare Seasonings: Heat your oven to 180°C (160°C fan) or gas mark 4. Using a pestle and mortar, crush the fennel seeds until aromatic.
2. Mix Kofta Ingredients: In a large bowl, combine the crushed fennel seeds, lamb mince, ras el hanout, and toasted pine nuts. Season the mixture well with salt and pepper. Divide the mixture into eight equal egg-shaped portions and shape them into koftas.
3. Roast Chickpeas: Place the drained and rinsed chickpeas in an ovenproof dish, season them to taste, and put the dish in the oven to roast while you cook the koftas.
4. Sear the Koftas: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the koftas and gently fry them for about 5 minutes, turning occasionally, until they are evenly browned on all sides. Remove the koftas with a slotted spoon and set aside on a plate.
5. Combine Koftas and Chickpeas: Take the roasted chickpeas out of the oven, add the koftas to the same ovenproof dish, then drizzle over the remaining olive oil and honey. Return the dish to the oven and bake for 15 minutes, allowing the honey to glaze the chickpeas and koftas.
6. Prepare the Dressing: In a bowl, mix the Greek yogurt, tahini, and freshly squeezed lemon juice. Thin the dressing with 70-100ml of water to your desired consistency and season well with salt and pepper.
7. Serve: Plate the koftas and honey-glazed chickpeas, drizzle generously with the tahini yogurt dressing, sprinkle over the chopped parsley, and serve with lemon wedges on the side for an extra burst of freshness.

Notes

• Ras el hanout is a North African spice blend; if unavailable, substitute with a mix of cumin, coriander, cinnamon, and paprika.
• Toasting pine nuts brings out their nutty flavor—be careful not to burn them.
• Adjust the water quantity in the yogurt dressing based on desired creaminess.
• For a leaner version, substitute lamb mince with ground turkey or chicken.
• This recipe serves well with warm flatbreads or a fresh salad.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Middle Eastern

Keywords: spiced koftas, lamb koftas, honey chickpeas, Middle Eastern recipe, tahini yogurt dressing, oven roasted chickpeas, ras el hanout kofta