Ingredients
Soak the chickpeas in the cold water for 10 hours and until they are soften. Then drain and wash the chickpeas. Transfer chickpeas in to a food processor and make a powdery chickpeas.
Remove it to a bowl and add grated onion, grated garlic, baking powder, lemon juice and lemon zest, freshly chopped mint leaves,
Olive oil and finally season with salt and pepper. Use your hand and mix all ingredients until combine well.
Take an orange size of kofta mixture and give an oval shape to koftas. Repeat this with rest of mixture.
Making 10 koftas. Once they are ready, roll them in the plain flour.
Heat the oil in a deep pan and allow to get hot. Then add meatballs in to the pot and let to fry.
Once they are golden, transfer them on paper towel to drain.
Now we can make sauce: Heat the oil in a pan fry until soften. Then add finely chopped onion and grated garlic, fry until soften
Then add, beautiful dried oregano (I love this herb), cinnamon powder, 1 tsp sugar, chopped tomatoes, and cayenne pepper.
Allow to cook for 5 minutes. Place fried kofta in tomato sauce, add some grated ginger.
Cover the pot with a lid and allow to cook on a low heat for 10-15 minutes.In a plater with rice, add kofta. Pour some olive oil on koftas and serve it with salad or tahini sauce or yogurt. As I mentioned above, these tasty koftas serving either with steamed rice or with bread along with salads, yogurt and pickles.
These are my other Persian kofteh/kofta
