- 1 ½ tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 500g lamb mince
- 1 ½ tbsp ras el hanout
- 2 tbsp pine nuts, toasted and roughly chopped
- 2 x 400g cans chickpeas, drained and rinsed
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 80g Greek yogurt
- 2 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 1 lemon, ½ juiced, ½ cut into wedges to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 25g parsley, roughly chopped, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 180C/160C fan/gas 4. Using a pestle and morter, crush the fennel seeds. In a large bowl, combine the crushed seeds, lamb, ras el hanout and pine nuts, and season well. Divide the mixture into eight equal egg-shaped koftas.
Tip the chickpeas into an ovenproof dish, season to taste and put in the oven while you fry the koftas. Heat 1 tbsp of the oil in a frying pan over a medium heat. Add the koftas and gently fry for 5 mins, turning from time to time, until evenly browned. Remove from the pan with a slotted spoon and set aside on a plate.
Remove the chickpeas from the oven, add the koftas to the dish, then pour over the rest of the oil and the honey, and return to the oven for 15 mins.
In a bowl, combine the yogurt, tahini and lemon juice with 70-100ml water and season well. Serve the koftas and chickpeas topped with parsley and a good drizzle of the creamy dressing, with the lemon wedges on the side.