Lamb mince kofta rissoles with chickpea tabbouleh

Mince gets a Middle Eastern makeover with this delicious lamb kofta recipe. Serve with a fresh and healthy chickpea tabbouleh salad for a tasty, simple meal the whole family will love

By Jennene Plummer
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 500 gram lamb mince
  • 1 cup fresh breadcrumbs
  • 1 onion, grated
  • 1/4 cup mint, chopped
  • 1/4 cup coriander, chopped
  • 2 tablespoon korma paste
  • 1 egg
  • 2 garlic cloves, crushed
  • 2 tablespoon extra virgin olive oil
  • warm flatbread of choice to serve
  • 400 gram can chickpeas, rinsed, drained
  • 2 cup torn parsley leaves
  • 2 tomatoes, diced
  • 1 Lebanese cucumber, diced
  • 2 tablespoon extra virgin olive oil
  • juice of 1 lemon
Mint sauce
  • 1 cup mint leaves
  • 1/2 cup Greek-style yoghurt
  • 2 tablespoon lemon juice


  • 1
    In a bowl, combine mince, breadcrumbs, onion, herbs, paste, egg and garlic. Season.
  • 2
    Using ¼ cup measures of mixture, form into oval rissoles. Place on a tray. Chill for 10 minutes.
  • 3
    Tabbouleh: In a large bowl, toss chickpeas, parsley, tomato and cucumber together. Drizzle with combined olive oil and lemon juice. Season and toss well.
  • 4
    Mint sauce: In a food processor, pulse all ingredients together until smooth. Season to taste.
  • 5
    In a large frying pan, heat oil on high. Cook rissoles in 2 batches for 3-4 minutes each side until cooked through. Drain on a paper towel.
  • 6
    Serve rissoles on a bed of tabbouleh, drizzled with mint sauce and accompanied by flatbread.