Swedish Style, Vegan Kofta Balls Recipe

Name: Swedish Style, Vegan Kofta Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cauliflower (grated); 2 cups cabbage (grated); 1 1/2 cups chickpea flour (garbanzo bean flour); 1 1/2 tablespoons dried parsley flakes; 1 1/2 teaspoons salt (or VEGE-SAL); 1/4 teaspoon black pepper (or white pepper); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground ginger; 1/4 teaspoon ground allspice

Servings: persons

2 cups cauliflower (grated)
2 cups cabbage (grated)
1 1/2 cups chickpea flour (garbanzo bean flour)
1 1/2 tablespoons dried parsley flakes
1 1/2 teaspoons salt (or VEGE-SAL)
1/4 teaspoon black pepper (or white pepper)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

1
Heat enough oil in a pan that's appropriate for deed-frying foods; the oil should be at least 1 inch deep.
2
Combine all ingredients in a bowl; mush the mixture through your clean hands until well combined and balls can be formed. Form dough into approximately 24 balls that measure roughly about 1 inch in diameter. Resist the temptation to add liquids to the mix. There is enough liquid in the grated vegetables to make the mixture come together. If you absolutely must, add no more than a teaspoon of liquid.
3
Place as many of the balls in the hot, but not smoking, oil as possible, leaving enough room for them to float comfortably; fry over medium to high heat (depending on the type of oil you use and the type of range you have) for 10 minutes. The kofta balls should be a rich golden brown color. They will get darker after they are removed from the oil.
4
When the frying process is complete, remove the kofta balls from the hot oil and place them into a colander to drain over a plate-or-onto a plate with paper towels to absorb some of the excess oil.
5
Place the kofta balls into the tomato sauce of your choice, or into whichever other sauce you may be using, for approximately 5 minutes prior to serving.
6
If, after sitting for 5 minutes, the kofta balls have soaked up a lot of the sauce, adding a little water will help reconstitute your sauce.
7
Serve with cooked pasta and tomato sauce, or serve with a white cream-style gravy and herb-rubbed potatoes. Experiment, enjoy, and be amazed!

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups cauliflower (grated), 2 cups cabbage (grated), 1 1/2 cups chickpea flour (garbanzo bean flour), 1 1/2 tablespoons dried parsley flakes, and more.

Yes, Swedish Style, Vegan Kofta Balls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swedish Style, Vegan Kofta Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions