Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 20 ounces of canned young green jackfruit thoroughly, then pat it dry and shred it finely by hand or with a fork.

2. 2

   In a large bowl, combine the shredded jackfruit with 0.5 medium finely minced red onion, 3 minced garlic cloves, 0.25 cup chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon smoked paprika, 0.5 teaspoon allspice, 0.25 cup chickpea flour, 1 tablespoon lemon juice, 1 teaspoon salt, and 0.5 teaspoon black pepper; mix well until thoroughly combined and form into 12 small kofta-shaped patties.

3. 3

   Preheat your charcoal grill to a medium-high heat, ensuring the grates are clean and lightly oiled.

4. 4

   Place the jackfruit kofta onto the hot grill and cook for 5-7 minutes per side, brushing occasionally with 2 tablespoons of olive oil, until golden brown and slightly charred.

5. 5

   While the kofta grills, prepare the herbed tahini sauce by whisking together 0.5 cup tahini, 3 tablespoons lemon juice, 0.25 cup water (adjusting for desired consistency), 1 minced garlic clove, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh mint, and 0.25 teaspoon salt until smooth.

6. 6

   Remove the grilled jackfruit kofta from the heat and serve immediately, drizzled generously with the fresh herbed tahini sauce.