Yield: 1 Servings
|2 cups||Cooked chickpeas (canned are fine, but rinse well)|
|1 medium||Baking potato cooked and coarsely mashed|
|½ teaspoon||Ground coriander (up to 1)|
|1 teaspoon||Ground cumin|
|⅛ teaspoon||Cayenne pepper|
|½ teaspoon||Baking powder|
|2 tablespoons||Fat free yoghurt or fat free sour cream|
|¼ cup||Coarsely chopped cilantro (coriander) or minced fresh parsley (optional)|
|⅛ teaspoon||Hing powder*|
* Special note: You can leave the hing powder out. Hing powder or asafetida as it is also known can only be found in Indian stores. You cannot use it for anything else. If you do use it, measure very carefully. It smells like dirty socks. You absolutely do not want to use more.
Also note that you can mash the potato with the skin on. I prefer it this way. It adds texture and flavor.
Process chickpeas in food processor until texture resembles coarse bread crumbs. Transfer ⅔ of mixture to a mixing bowl along with mashed potato.
Add to the remaining chickpeas the following and process until smooth: all of the dried herbs, baking powder. Add this paste to the mixing bowl along with the sour cream or yoghurt and cilantro if you are using it. Mix well.
Note: A stick proof cookie sheet works the best to avoid having to lubricate with a fat based product.
Drop spoonfuls of mixture on sheet as though you were making cookies. You should get between 15-20 portions, depending on the size you make them.
Bake in a 350 degree oven. Bake for 35-45 minutes. They really need to firm up and get a bit of crust on them to hold together. Flip them about half way through. Before you flip them, flatten them a bit with the spatula.
They will be lightly browned on both sides when done. All though they will hold together, they are rather delicate, since they aren't fried. (This recipe is based on an original Indian recipe which called for frying in oil.) Let them cool a bit and remove them carefully. I store them in a flat container, carefully layering them two deep, so they don't fall apart.
They are delicious just plain or with a bit of fat free yohurt or sour cream. You could also serve them with a tomato or other vegetable sauce.
Koftas are the Indian version of falafel and if these were fried you would definitely see the resemblance. Although they are usually fried, some of the original Indian recipes specify baking as an alternative. They are usually served with a creamy vegetable based sauce. I also like them with fat free yohurt or sour cream. They are definitely very tasty just plain, eaten like a cookie fresh out of the oven! Cilantro, and even fresh parsley, is very strongly flavored and you may not care for it, so include it or leave it out, as you please. They taste delicious either way. Posted to fatfree digest V97 #140 by Mezzatesta@... on Jul 5, 1997