Cracked Wheat Koftas

Introducing Cracked Wheat Koftas: These slightly yellow-hued, spicy wheatballs are the ultimate finger food that will captivate your taste buds! The delightful texture of these koftas makes them utterly irresistible, and they are perfect for snacking or as appetizers for any occasion. Enhance the experience by serving them with a quick and delicious dipping sauce made with Basic Cashew Cream or unsweetened plain vegan yogurt combined with your favorite vegan chutney.

INGREDIENTS:

• 1 cup (160 g) dry cracked wheat
• 3 cups (705 ml) vegetable broth
• 1 cup plus 3 tablespoons (130 g) finely grated carrot (about 2 carrots)
• 5 tablespoons (50 g) minced shallot
• Generous 1 1/2 tablespoons (15 g) minced garlic
• 1 teaspoon garam masala
• 1 teaspoon packed and slightly heaping grated fresh ginger
• 1 teaspoon dried cilantro or 2 tablespoons (2 g) minced fresh cilantro leaves
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• 1/2 teaspoon fine sea salt
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon (15 ml) grapeseed or olive oil
• 1/4 cup (30 g) chickpea flour
• Nonstick cooking spray or oil spray

INSTRUCTIONS:

1. Place the cracked wheat and vegetable broth in a rice cooker or large pot. Stir to combine. If using a rice cooker, follow the manufacturer’s instructions. If cooking on the stove, bring the mixture to a boil, cover with a lid, lower the temperature, and simmer until the wheat is tender, which takes about 15 minutes. Drain the mixture if needed and let it cool to room temperature before using.
2. In a large bowl, combine the cooled cracked wheat with grated carrot, minced shallot, minced garlic, garam masala, grated ginger, cilantro, ground coriander, turmeric, cayenne pepper, salt, lemon juice, and grapeseed or olive oil. Sprinkle the chickpea flour on top and thoroughly combine the mixture using a spoon at first and then switching to using one hand to mix thoroughly.
3. Lightly coat 30 cups out of two mini muffin tins with nonstick cooking spray or oil spray.
4. Take 1 packed tablespoon (25 g) of the mixture, roll it into a ball between the palms of your hands, and place it in the prepared tins. Refrigerate the koftas uncovered for 1 hour.
5. Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat the top of the koftas with cooking spray before baking them for 25 minutes.
6. Gently flip the slightly fragile koftas and bake for another 5 minutes.
7. Allow the koftas to stand for 10 minutes before serving.

These Cracked Wheat Koftas are packed with flavor and texture, making them a delightful addition to your appetizer menu. The recipe yields 30 koftas, making it perfect for sharing with friends and family or for serving at parties and gatherings. Enjoy the delicious and wholesome goodness of these koftas, either on their own or paired with the suggested dipping sauce. Happy cooking and bon appétit!