2 tbsp olive oil
½ brown onion, finely diced
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
2 large zucchinis, grated with liquid squeezed out
1 bunch coriander, leaves picked, half of the stalks reserved
1 400g can chickpeas, drained & rinsed
1 cup wholemeal breadcrumbs
½ bunch parsley
Ground black pepper
Heat 1 tablespoon of olive oil in a fry pan over a medium heat, add the onion, garlic and spices and fry for 2-3 minutes.
To a food processor, add the grated zucchini, coriander stalks and leaves, chickpeas, breadcrumbs, parsley and onion mix. Pulse until combined, but not smooth.
With wet hands, divide the mixture into 8 and shape into ovals. Place on a tray and refrigerate for 20 minutes.
Place remaining olive oil in a large frypan and heat over a medium heat. Add the kofta and cook, turning until golden on all sides.