Crispy Köfte "Salto orientale"

Name: Crispy Köfte "Salto orientale"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chickpeas; 2 Spring onions; 2 Onions; 1 red onion; 250 g Tomatoes; 1/2 Cucumber; 4 TABLESPOONS Oil; 4 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper, ground cumin, sweet paprika; 2 Garlic cloves; 2 TABLESPOONS Tahin (sesame paste; glass); 1/2 TEASPOON Vegetable broth (instant); 20 g Pistachio kernels; 4 Stem/s Parsley; 600 g mixed mince; 2 tablespoons (approx. 50 g) Low-fat curd; 2 TABLESPOONS Breadcrumbs; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Here the oriental Köfte with elegant jumps directly into a creamy hummus sauce. Garnished with tomato and cucumber she makes herself comfortable there - until she is eaten.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chickpeas
2 Spring onions
2 Onions
1 red onion
250 g Tomatoes
1/2 Cucumber
4 TABLESPOONS Oil
4 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper, ground cumin, sweet paprika
2 Garlic cloves
2 TABLESPOONS Tahin (sesame paste; glass)
1/2 TEASPOON Vegetable broth (instant)
20 g Pistachio kernels
4 Stem/s Parsley
600 g mixed mince
2 tablespoons (approx. 50 g) Low-fat curd
2 TABLESPOONS Breadcrumbs
baking paper

Directions

1
Pour the chickpeas into a sieve and drain well. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper.
2
For the salad, clean and wash spring onions and cut into thin rings. Peel the red onion and cut into rings. Wash and chop the tomatoes and cucumber. Mix the prepared ingredients, 1 tbsp. oil and 2 tbsp. lemon juice and season with salt.
3
For the sauce rest peel and chop onions and garlic. Heat 1 tablespoon of oil in a saucepan, sauté the onions and garlic for about 3 minutes. Take out half and add about half of the chickpeas, 1⁄4 l water, 1 tbsp. tahini and broth to the pot. Bring to the boil and season with salt, pepper and 1⁄2 TL cumin. Simmer for about 20 minutes.
4
In the meantime, mix the rest of the chickpeas, 1 teaspoon of paprika and 1 tablespoon of oil. Spread the chick peas on the baking tray and roast in the hot oven for about 20 minutes.
5
Coarsely chop the pistachios. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Knead minced meat, steamed onion-garlic-mix, pistachios, quark, parsley, breadcrumbs and 1 tablespoon tahini. Season with 1 tsp salt and 1⁄2 tsp pepper. Shape approx. 24 köfte out of it. Heat 1 tablespoon of oil in a large pan. Fry 2 portions of this oil for about 8 minutes each. Finely puree the sauce and season to taste with 2 tbsp. lemon juice. Arrange sauce, heads, chickpeas and salad on plates.