Vegan Chickpea Kofta Skewers

Prep time: 15min
Total time: 60min
Serves: 4
1 can
no salt added chickpeas, drained and rinsed
19 oz
1/2 cup
fresh cilantro leaves, divided
125 mL
1/2 cup
coarsely chopped onion
125 mL
cloves garlic, thinly sliced
1/4 tsp
minced fresh ginger
1 mL
1/2 cup
panko breadcrumbs
125 mL
1/3 cup
ground flax meal
75 mL
3 tbsp
reduced sodium soy sauce
45 mL
1 tbsp
lemon juice
15 mL
1/2 tsp
ground cumin
2 mL
1/4 cup
Sensations by Compliments Spirited Mickie Craft Beer Chipotle
125 mL
BBQ Sauce
bamboo skewers (soaked 20 min.)
Per serving (2 skewers):
39 g
7 g
10 g
7 g
630 mg


  1. In food processor, pulse chickpeas, 1/4 cup (60 mL) cilantro leaves, onion, garlic and ginger until coarsely ground. Add breadcrumbs, flax meal, soy sauce, lemon juice and cumin. Pulse until combined and mixture just comes together. Chill at least 10 min.

  2. Using 1/3 cup (75 mL) portions, shape into oval patties. Thread a skewer through each patty lengthwise. Chill 20 min. Place on greased grill preheated to medium-high. Cook 4 to 5 min., until marked, flip and cook another 4 to 5 min. Brush all sides with BBQ sauce in last 2 min. of grilling.

  3. Sprinkle with remaining cilantro leaves (chopped). Serve with grilled pita bread, thinly sliced red onion and vegan sour cream.


Add chopped vegetables onto skewers such as zucchini or peppers.
Alternatively bake in preheated 200 C (400 F) oven on parchment paper-lined baking sheet for 12 to 15 min.