What is kofta?
Kofta are spiced meatballs often served as kebabs or dunked into curries and in rice dishes like biryanis and pilafs. The koftas I am sharing today are inspired by Indian koftas, which are made with chicken or mutton and flavored with Indian spices, including ginger garlic paste, turmeric, red chilli powder, cumin and coriander. Koftas are not intrinsically Indian. They originated in Turkey and Persia, and are believed to have first been served in India the courts of the Mughals - invaders from Turkey who ruled parts of modern-day northern India, Pakistan and Afghanistan. As the koftas traveled, they were adapted to local taste buds. In India, alongside chicken and mutton koftas, you can find vegetarian versions, like malai kofta and lauki kofta (made with bottle gourd – see my adapted zucchini kofta curry). Versions of koftas can be found globally, including in Greece (keftedes), Lebanon (kafta), Egypt and more. These are versatile little nuggets, much like the meatballs we are used to dunking into Italian sauces and more. My vegan Indian koftas can be served by themselves, as an appetizer or snack, or you can add them to curries and rice dishes. They are delicious every which way!
An easy, delicious kofta recipe
The vegan Indian kofta is made with a vegan meat substitute, so it has great texture, and the spices add so much delicious flavor. The koftas are extremely versatile, but I especially love using them in curries and in biryani, where they are an uncanny substitute for chicken kofta. This is a protein-packed recipe, with 16 grams of protein in each serving. It is perfect for those on low-carb vegan diets–each serving has just nine grams of net carbs. Indian koftas are often deep-fried, but I shallow fry these vegan koftas in just enough oil to coat the bottom of the pan, keeping this dish healthier. You can also air-fry the koftas or bake them. More on that later. The recipe is so easy, you can make the kofta meatballs in about 20 minutes with nine ingredients. The meat substitute I used is safe for those with food allergies. If you use a different brand of beef substitute and have allergies, be sure to check the labels.
Ingredients
Vegan meat substitute. I used Beyond Beef, which is soy-free, gluten-free and nut-free. You can use any meat substitute of your choice, but make sure it is finely ground and not too coarse or dry. Onion. I always prefer red onions in Indian recipes because they are spicier. But if yellow or white onions are what you have you can use them instead. Ginger garlic paste. Ginger garlic paste is a key ingredient in so many Indian recipes, and it adds authentic flavor to these vegan Indian koftas. Spices: ground coriander, ground cumin, turmeric and cayenne or paprika (tweak quantities to your taste). The spices are important in this recipe, to add amazing flavor. Chickpea flour (besan). Chickpea flour, a popular ingredient in Indian cuisine, acts as the binder in this vegan recipe while keeping the flavors authentic. Rice flour (optional). I like rolling the meatballs in a bit of rice flour after shaping them, for more color and texture as they fry in the skillet. You can skip it.
How to make vegan Indian kofta
Air-fry or bake the kofta
Air-fryer: Place the vegan Indian kofta in a single layer in the air-fryer basket, with enough room between the koftas for the air to circulate. Air-fry at 350 degrees Fahrenheit/180 degrees Celsius for 10-12 minutes, shaking the basket once or twice during air-frying to ensure the koftas brown on all sides. Oven: Coat a baking sheet with cooking spray or oil. Place the koftas an inch apart on the baking sheet and bake in a preheated oven set to 350 degrees Fahrenheit/180 degrees Celsius for 30-35 minutes. Rotate the koftas a few times during baking to make sure they brown evenly.
Storage
Refrigerate: The vegan Indian kofta can be stored in an airtight container in the fridge for up to four days. Freeze: Flash-freeze on a baking sheet, then place the frozen koftas in a freezer-safe container or bag and freeze for up to four months. Reheat: Reheat on an oiled skillet, in the oven or in the air fryer before serving, until warmed through.
More delicious vegan meatball recipes
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If serving as an appetizer, sip on a cooling glass of iced cardamom green tea–yumm!
