MOROCCAN-STYLE CHICKPEA KEFTAS

Serve as a quick snack or pop a couple into a pita pocket as your main meal and serve with a salad.

Serves 10

Raita

½ English cucumber

250ml (1 cup) Bulgarian yoghurt

250ml (1 cup) fresh mint, chopped 30ml (2 tbsp) grated lemon zest

Keftas

1 x 400g can chickpeas, drained and rinsed

125ml (½ cup) canned black beans 60ml (¼ cup) dried breadcrumbs ½ onion, diced

125ml (½ cup) chopped fresh parsley 125ml (½ cup) chopped fresh coriander 125ml (½ cup) chopped fresh mint

5ml (1 tsp) ground cumin

5ml (1 tsp) chopped fresh rosemary

5ml (1 tsp) smoked paprika

Sea salt flakes and freshly ground black pepper

1 egg

To serve

Extra virgin olive oil

1 packet flatbreads

To make the raita, grate the cucumber, wrap it in a tea towel and squeeze out the excess water. Mix the cucumber with the remaining raita ingredients and refrigerate to serve later once chilled. Soak bamboo skewers for 1 hour while preparing the keftas.

In a food processor, pulse the chickpeas until roughly chopped and place them in a mixing bowl. Stir in the black beans and the breadcrumbs.

Add the rest of the kefta ingredients, except the olive oil and flatbreads, and stir well. If the mixture is not wet enough to form a firm ball, add a drizzle of olive oil.

Take a palmful of the mixture and press it around the skewer, then roll it lightly to form a sausage. You can decide how big or small you would like to have each sausage. Repeat until all the skewers are done.

Place on a braai grid over medium-hot coals and braai for 4 – 6 minutes until cooked, turning regularly. Serve with your favourite warm flatbreads and the zingy lemon and mint raita.