Spiced koftas with honey & chickpeas

Spiced koftas with honey & chickpeas

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(10 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4

Spiced lamb koftas are a great budget option for a simple family meal. Serve with a drizzle of the creamy yogurt dressing, and baked chickpeas

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal625
  • fat38g
  • saturates11g
  • carbs29g
  • sugars10g
  • fibre9g
  • protein37g
  • salt1.4g
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  • 1 ½ tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell 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
    olive oil

    Olive oil

    ol-iv oyl

    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…


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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mipo181's picture
13th Aug, 2019
Budget recipe? Has the author bought pine nuts and tahini recently? And there is no way this would feed 4 people. 3 at a push.
16th Apr, 2019
These were delicious! I love the fennel with the lamb particularly. We had ours with salad and mini pita breads. I added sugar to the dressing because I found it a little acrid in the after taste, I may have gone a little too heavy with the tahini!
3rd Oct, 2017
Really lovely flavours with the honey and the tahini, lemon and yoghurt dressing, we had it with a home grown tomato, cucumber and rocket salad also drizzled with the lovely dressing. This will definitely be made again.
Hana Lawler's picture
Hana Lawler
6th Mar, 2018
hi there this recipe says 2 40g tins of chickpeas is that correct or should it be 400g? thanks
goodfoodteam's picture
8th Mar, 2018
Thank you for pointing this out. We have amended the recipe, it should read 2 x 400g cans chickpeas.
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