Every cuisine offers exciting vegetarian / vegan options. I love experimenting with different spices and flavours to create my own version of classics from around the world. I served these vegan koftas with flat breads, shredded cabbage with some chopped fresh coriander leaves mixed in and harissa yoghurt.
To make harissa yoghurt, add a tablespoon of harissa to a cup of yoghurt. Squeeze a tablespoon of lemon juice. Mix in a few good pinches of salt and sugar. Mix and serve as sauce for flat breads.
100g dried chick peas, washed and soaked in water overnight
2-3 cloves garlic, chopped
75g onions, sliced thinly
2-3 green chillies, chopped
Generous handful coriander stalks and leaves, chopped