Pistachio and Pear Koftas
Falafel and Lamb Kofta Recipe
6 - 8
An abundance of variations exist for this idea and these koftas, in one shape or another, appear at our barbecues whenever we entertain. Simply peruse the pantry, gather up friendly flavours and stir them in. They are rarely the same twice, so tweak as you please.
Rate this recipe
400-500g, chilled falafel mix falafel
500g Quality Mark lamb mince
1/2-3/4 cup, roughly chopped pistachio nuts
1/3 cup currant
1/3 cup, diced apricot
1/4 cup, finely chopped stalks and leaves coriander
Mint and cumin yoghurt
1 cup yoghurt
2 tbsp fresh mint
1-2 tsp, toasted cumin seeds
To Make Koftas
To Make Yoghurt
Mix together the falafel mix, lamb, egg, pistachio nuts, currants, pears or apricots and coriander.
Mould half-cupfuls into sausage shapes around pre-soaked bamboo skewers.
If time permits, refrigerate for 10 minutes to allow the mix to 'set'.
Make the sauce in this time.
Heat a well-greased barbeque hot plate and cook the koftas over a moderate heat for around 15 minutes, turning regularly so they cook right through without burning.
Serve on a bed of sliced tomatoes, scattered with crumbled feta cheese, black olives and watercress leaves.
Accompany with the Mint and Cumin Yoghurt.
Nutrition Information per Serving (267g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)