Harissa Chickpea Kofte Bowl
Preheat the oven to 200°C/400°F.
Finely chop your red onion and mince your garlic cloves. Finely chop your parsley leaves and stalks.
Put the chickpeas, garlic, spices, red onion, parsley stalks, eggs, breadcrumbs, soy sauce, tomato purée and a big pinch of salt and pepper into a food processor. Blitz until the mixture comes together as a paste.
Squeeze into 16 sausage shapes and place on a baking tray. Drizzle with the olive oil and cook for 15-20 minutes in the oven, turning halfway until golden brown.
Meanwhile, prepare the salad. Dice your tomatoes and cucumber. Toss the tomatoes, cucumber and your parsley leaves with some olive oil, the juice of 1 lemon, sumac, salt and pepper.
Mix the tahini, remaining lemon juice and harissa paste together to make a dressing. Use a splash of hot water to loosen it if needed, then season to taste with salt.
Warm your pitta breads in the toaster.
Place the koftes in a bowl with the salad, wholemeal pitta, lots of Arla Skyr Creamy 5% Yogurt and drizzle over the harissa tahini dressing. Serve and enjoy.