Search

Skip to main content

Nutrition info

AmountPer 6 meatballs with 1/2 cup (125 mL) puree and 1 pita serving
  • Calories514
  • Protein36 g
  • Fat24 g
  • Saturated fat5 g
  • Carbohydrates39 g
  • Fibre5 g
  • Sugars3 g
  • Cholesterol141 mg
  • Sodium642 mg
% Daily ValuePer 6 meatballs with 1/2 cup (125 mL) puree and 1 pita serving
  • Potassium302
  • Calcium3
  • Iron21
  • Vitamin A6
  • Vitamin C10
  • Vitamin B611
  • Vitamin B124
  • Folate9
  • Magnesium
  • Zinc5
Food prep tip

Chicken Koftas with White Bean Purée

  • Ground chicken
Prepping25min
Cooking20min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 36 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
Bean Purée
Meatballs
Garnish

Step by step

1

Place the beans, yogurt, lemon juice, garlic, cumin, salt and pepper in a food processor. Pulse until very smooth; add up to 2 tbsp (30 mL) water, if necessary. Place in a small saucepan and cook, stirring often for 5 minutes or until heated through. Adjust seasoning to taste. Set aside and keep warm until ready to serve.

2

Meanwhile, preheat the oven to 400ºF (200ºC). Mix the breadcrumbs with milk; let stand for 5 minutes. Stir in the egg, shallot, garlic, cinnamon, cumin, coriander and salt. Crumble in the ground chicken. Gently mix until well combined. Roll into 24 meatballs and place on a parchment-lined baking sheet. Lightly coat the top with cooking spray. Bake for 15 minutes or until golden and cooked through.

3

Spread the bean purée on a large, shallow platter and top with meatballs. Sprinkle cilantro and pine nuts over the dish. Drizzle with oil and dust with paprika. Serve with toasted pita.