CHICKPEA KOFTA WITH HARISSA YOGHURT

SERVES: 4 // PREP + COOKING TIME: 45 MINUTES

INGREDIENTS

2 (800 g) corn cobs, trimmed, husks and silks removed

1/4 cup (60 ml) olive oil

1 (80 g) small brown onion, finely chopped

3 tsps Moroccan seasoning

800 g canned chickpeas, drained and rinsed 1 free-range egg, beaten lightly 1/4 cup (35 g) all-purpose flour 1/4 cup fresh coriander leaves, finely chopped 1/4 cup fresh mint leaves, finely chopped

16 baby cos lettuce leaves

1 (130 g) Lebanese cucumber, peeled lengthways into ribbons

200 g tomato medley, halved

HARISSA YOGHURT:

1 cup (280 g) greek-style yoghurt 2 tsps harissa paste

1 tsp honey

1/2 tsp ground cumin

METHOD

1. Brush corn with a little of the oil and season. Cook corn cobs on a heated, oiled grill plate over medium heat, turning occasionally, for 15 minutes or until charred and tender. When cool enough to handle, cut kernels from the cobs and place in a large bowl.

2. Meanwhile, preheat the oven to 200 °C.

3. Heat 2 teaspoons of the oil in a small frying pan over medium heat and cook onion for 5 minutes or until soft. Add Moroccan seasoning and cook, stirring, for 1 minute or until fragrant. Transfer mixture to a bowl with corn. Add chickpeas, then mash coarsely. Stir in egg, flour and herbs. Season and shape mixture into 16 koftas. Place on a tray.

4. Heat the remaining oil in the same pan and cook the koftas, in batches, over medium heat, turning occasionally, for 5 minutes or until golden. Transfer to an oven tray. Bake for 10 minutes or until cooked through.

5. Make harissa yoghurt. Combine all the ingredients in a small bowl and season to taste.

6. Serve koftas in lettuce leaves with cucumber and tomato, drizzled with harissa yoghurt.

TIP: Koftas can be made a day ahead. Reheat, covered in foil, in the oven. You can use Lebanese bread to wrap these up, with or without the lettuce.