To make the koftas: Place all the ingredients, except the oil, in a large bowl and mix well. With damp hands shape them into small meatballs, about 2-3cm in diameter. Place them on a tray in the fridge to rest while you make the salad.
To make the salad: Place the lime juice, oil and cumin in a bowl and stir to combine. Add in the tomatoes, cucumber and rocket leaves. Mix well and season with salt and black pepper.
To make the hummus: Place all the ingredients in a food processor and whizz until smooth. Taste and season. If you like it a thinner consistency add a few tablespoons of water.
To cook the koftas: Heat the oil in a large frying pan over a high heat. Cook the koftas in batches, turning occasionally, for 6-8 minutes or until golden and cooked through.
To make the koftas: Place all the ingredients, except the oil, in a large bowl and mix well. With damp hands shape them into small meatballs, about 2-3cm in diameter. Place them on a tray in the fridge to rest while you make the salad.
To make the salad: Place the lime juice, oil and cumin in a bowl and stir to combine. Add in the tomatoes, cucumber and rocket leaves. Mix well and season with salt and black pepper.
To make the hummus: Place all the ingredients in a food processor and whizz until smooth. Taste and season. If you like it a thinner consistency add a few tablespoons of water.
To cook the koftas: Heat the oil in a large frying pan over a high heat. Cook the koftas in batches, turning occasionally, for 6-8 minutes or until golden and cooked through.
Serve the koftas with the salad, hummus and pitta bread.
