Full of texture and classic Mediterranean flavors, you won’t miss the meat in this plant-based version of kofta. Serve with hummus, vegetables or whole grain pita.
1  cup walnuts
1 cup  old-fashioned oats
1 can (15 ounces)  black beans,  rinsed and drained
1/2  cup  chopped parsley
1/3  cup  finely chopped onion
2  tablespoons  fresh mint
1 large  egg
2  tablespoons  chia seeds
1 1/2  teaspoons  ground coriander
1 1/2  teaspoons  ground cumin
1 teaspoon  salt
1/2  teaspoon  black pepper
Recipe and photo courtesy of California Walnuts
JP910 says: Having seen the previous comment, I added an extra egg to the mixture. I also ended up making the mixture a couple of days before I cooked it just because I got busy.
The result was quite tasty. When I eat it as a meal, I will try it with some plain yogurt mixed with a little harissa. I will definitely make this again.
candi h says: This was tasty and easy to do but too dry. I will remake with some mushrooms and a bit of olive oil served with a Greek yogurt/garlic sauce and it was very well received, but will try for less dry
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