Plant-Based Kofta Pittas
Finely dice your onion and whack it in a lightly oiled frying pan. Add in your cumin, chilli, and fennel seeds, and then mix together until your onion is coated in the spice.
Finely slice up your garlic, then add it to the frying pan. Once the onions have softened, remove the mix from the heat and place in a medium bowl.
Into the bowl of onions, add your mince. Next, finely chop your parsley and add it to the bowl alongside pinches of salt and pepper and a generous glug of hot sauce.
Now, it’s time to get your hands dirty. Thoroughly mix this together, and begin dividing into 15 small oval koftas. Spread them evenly out on a board and chill them for 20 minutes.
Whack your chilled koftas into a hot oiled frying pan, turning occasionally until browned on either side. Once they’re looking brown and crispy, remove them from the pan.
To make the tomato salsa, dice your cucumber, roughly chop your parsley and tomato and place in a bowl with a handful of parsley. Add in some salt and pepper, give it a healthy drizzle of olive oil and a squeeze of lemon, and you’re done!
Take a generous tbsp of houmous and coat the inside of your pitta. Add in two tablespoons of the salsa, a few slices of jalapeño, and two koftas. Drizzle on some more hummus and hot sauce (about 1 tsp per pitta), chuck on a few more pepper slices and enjoy! Repeat three more times and share the spicy goodness with your MOB.