These heavenly little chickpea cakes served as a taco topping are rather a cross between a kofta and a falafel. Essentially a fusion dish, India, the Middle East and Mexico all embrace the flavors that I enjoy most, so why not mix them all together to create one stunning dish that is especially suited to summer weather and patio dining. These taco delights are spicy, especially with a zesty but fresh-tasting green herb harissa, but the heat is all balanced nicely by cooling avocado, tomatoes and corn, and a scoop of yogurt if you please.
I took advantage of the fresh herbs, peppers and tomatoes that are popping up in my backyard garden — summer is much too short and the growing seasoning particularly precious. Although fresh herbs are available year round, I always find that I end up wasting much of what I buy because the bunches are frequently far larger than I need — hence the appeal of herbs that I grow myself as I can pick what I need for dinner, in addition to admiring the plants grown with loving care. And of course, there is nothing better than fresh homegrown peppers and tomatoes to adorn your meals.
What I particularly found appealing when I was drafting and assembling the dish is that the koftas are baked instead of fried, meaning less mess and it cuts down on the cooking time. I for one don't relish the idea of excess oil, nor standing over a hot stove meticulously frying up batches at a time.
Here is what I did, but the possibilities are endless and any number of toppings can be used to enhance the taco experience, such as cucumber, a fresh tomato salsa sauce, green onion and/or tzatziki. If you are feeding a number of people and want to please the crowd, it's fun to let your guests build their own tacos and choose the toppings of their choice. I also opted to serve mine with some nutty quinoa on the side. If you want to make this dish vegan, omit the yogurt or ricotta cheese in the koftas and add more oil as needed.
This is my contribution to My Legume Love Affair, administered by me and kindly hosted this month by Siri. There are four prizes to be won this time around and as usual, we are very much looking forward to your inspired entries. Congrats to Siri on her anniversary of 6 years of blogging.
|Baked Chickpea Kofta Tacos with Avocado and Harissa|
|Recipe by Lisa Turner|
Inspired by What's Cooking Good Looking
Cuisine: Middle Eastern/Indian/Mexican
Published on August 5, 2013
Soft, creamy and spicy baked chickpea, potato and herb koftas served with avocado, tomato, corn and a zesty fresh-tasting green harissa on warm corn tortillas
Green jalapeño herb harissa:
More delightful savory patties you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Patties Smothered in Vegetable Gravy
Quinoa Goat Cheese and Parmesan Cakes
Curried Quinoa and Wild Rice Savory Cakes
Cheese and Herb Fritters with Tomato and Balsamic Jam
On the top of the reading stack: Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer
Audio Accompaniment: Harold Budd