- 1 small sweet potato (about 3/4 cup puree)
- 1 cup quinoa
- 2 cups water
- 1/2 tsp salt
- 1/2 tsp sriracha
- 1 tbsp tomato paste
- 1 small onion
- 2 cloves garlic
- 1/4 cup chopped parsley
- 1 tbsp Ras el hanout (or: 1 tsp cumin, 1/2 tsp ginger, 1 1/2 tsp cinnamon, 1/2 tsp coriander, 1/2 tsp turmeric, 1/2 tsp paprika, 1/4 tsp cardamom, a pinch of ground cloves)
- 1/2 tsp maple syrup
- 1 cup gluten-free breadcrumbs
- Vegetable oil for frying
Tahini Mint Dressing
- 2 tbsp tahini
- 2 tbsp water
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp ground coriander
- 3-4 fresh mint leaves, finely chopped
- Preheat oven to 400°F. Wash the sweet potato and pat dry using a paper towel. Prick the sweet potato a few times with a sharp knife. Wrap in aluminum foil and bake for 45-60 minutes, or until the sweet potato is soft and cooked through.
- Combine the quinoa, water and in a large saucepan. Bring to a boil and let simmer for about 20 minutes, until no water remains. Once cooked, drain the quinoa to make sure there is no water left.
- Add the cooked quinoa, sriracha, tomato paste, garlic, onion, parsley, spices and maple syrup to a food processor. Remove the skin of the sweet potato and add the flesh (about 3/4 cup) to the bowl of the food processor. Process for 15-20 seconds until everything is well combined and sticks together. If the mixture is too soft or sticky, add 1/4 cup oat or chickpea flour at a time until you can form balls with your hands.
- Fill a small bowl with breadcrumbs. Form the quinoa mixture into balls, or the desired shape and dip each in the breadcrumbs, making sure to coat it completely. Place the balls on a large plate or baking sheet lined with parchment paper.
- In a large saucepan, heat the oil over medium heat. Once hot, fry the köfte balls, 3-4 at a time until golden brown. I fried mine 6 minutes, turning them halfway through. Drain on paper towels before serving.
- Combine all the ingredients in a small bowl and mix until well combined. Add more water to thin out if necessary.
I recommend measuring the sweet potato flesh otherwise you might add too much and the mixture will be too soft.
You can use a mix of fresh parsley, mint, and basil instead of just parsley for added flavor.
Köfte balls are also delicious with barbecue sauce if you are not a fan of tahini. I recommend offering both when serving to guests.
Nutritional information doesn’t include frying oil.
- Serving Size: 1 Köfte Ball
- Calories: 84
- Sugar: 1.1g
- Fat: 1.1g
- Carbohydrates: 15.8g
- Fiber: 1.7g
- Protein: 3g