Turkish-Style Crispy Chickpea & Walnut Köfte with Pomegranate-Walnut Sauce & Herbed Couscous
Prep 20 min · Cook 25 min · Serves 1 · medium
Savory pan-fried chickpea and walnut patties inspired by Turkish cuisine, topped with a tart pomegranate-walnut reduction and served alongside fluffy herb-infused couscous with roasted zucchini. A hearty, protein-rich dinner with Middle Eastern warmth.
Ingredients
- 0.75 cup canned chickpeas, drained and rinsed, about 180g
- 0.5 cup walnuts, finely chopped, about 60g, divided
- 0.5 cup couscous, uncooked, about 85g
- 1 cup vegetable broth, for couscous and sauce
- 0.25 cup pomegranate juice, unsweetened
- 1 medium zucchini, diced, about 150g
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground coriander
- 0.25 teaspoon paprika
- 2 tablespoons breadcrumbs
- 2 tablespoons pomegranate seeds, for garnish
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