18 Delicious Vegetable Koftas Recipes for Every Occasion

Craving something hearty, wholesome, and packed with flavor? Look no further than vegetable koftas—the ultimate veggie-packed bites that are crispy on the outside, tender inside, and perfect for any meal! Whether you need a quick weeknight dinner, a festive party appetizer, or a cozy comfort dish, we’ve rounded up 18 irresistible recipes to satisfy every craving. Get ready to fall in love with these delicious little gems!

Spicy Potato and Pea Koftas

These crispy, golden koftas pack a punch of flavor with spiced potatoes and peas—perfect for a meatless appetizer or snack that’s sure to impress!

Ingredients:

• 2 cups mashed russet potatoes (about 2 medium potatoes, boiled and peeled)
• 1/2 cup frozen peas, thawed
• 1/4 cup finely chopped cilantro
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/4 cup breadcrumbs
• 2 tbsp cornstarch
• Oil for frying (about 1 cup)

Instructions:

1. In a large bowl, combine the mashed potatoes, peas, cilantro, ginger, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp chili powder, and 1/2 tsp salt. Mix until evenly blended.
2. Shape the mixture into 12 small balls (about 1.5 inches wide), then gently flatten slightly into patties.
3. In a shallow dish, mix the breadcrumbs and cornstarch. Roll each kofta in the mixture to coat lightly.
4. Heat 1 inch of oil in a skillet over medium heat (350°F). Fry the koftas in batches for 3–4 minutes per side until deep golden and crisp. Drain on paper towels.

The magic here? The crispy exterior gives way to a fluffy, spiced center—with pops of sweetness from the peas. Serve with mint chutney for a knockout combo!

Tip: For extra crunch, double-coat the koftas: dip in beaten egg before the breadcrumb mixture.

Creamy Spinach and Paneer Koftas

These golden, melt-in-your-mouth koftas combine tender paneer with vibrant spinach in a lightly spiced cream sauce—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 cup crumbled paneer (about 7 oz)
• 1 cup finely chopped fresh spinach (packed)
• 1/4 cup cornstarch
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp salt
• 2 tbsp heavy cream
• 2 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 1 cup tomato puree
• 1/2 cup water
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. In a bowl, mix crumbled paneer, spinach, cornstarch, 1/2 tsp cumin, 1/2 tsp garam masala, and 1/4 tsp salt until combined. Shape into 12 small balls (about 1.5″ wide).
2. Heat 1 tbsp oil in a nonstick pan over medium. Fry koftas in batches for 3–4 minutes, turning gently until golden. Set aside.
3. In the same pan, heat remaining 1 tbsp oil. Sauté onion for 3 minutes until soft. Add tomato puree, water, remaining 1/2 tsp cumin, 1/2 tsp garam masala, and 1/4 tsp salt. Simmer for 5 minutes.
4. Stir in heavy cream, then gently add koftas. Cook for 2 minutes to warm through. Garnish with cilantro.

The magic here? The koftas stay creamy inside thanks to the cornstarch—no breadcrumbs needed! Serve with naan to soak up the silky sauce.

Tip: For extra richness, swap half the water with coconut milk.

Zucchini and Carrot Koftas with Mint Chutney

These golden, spiced veggie koftas are crispy on the outside, tender inside, and perfect for dipping in a bright, herby mint chutney—great for appetizers or a light meal!

Ingredients

• 2 medium zucchinis, grated (about 2 cups)
• 2 large carrots, grated (about 1.5 cups)
• 1/2 cup chickpea flour
• 1/4 cup finely chopped cilantro
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 1 cup fresh mint leaves
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 small garlic clove
• 1/4 tsp sugar
• Pinch of salt

Instructions

1. Prep veggies: Toss grated zucchini and carrots with 1/2 tsp salt in a colander. Let sit 10 minutes, then squeeze out excess moisture.
2. Make koftas: In a bowl, mix veggies with chickpea flour, cilantro, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp salt, and 1/4 tsp black pepper. Shape into 12 small patties (about 2 tbsp each).
3. Cook: Heat 2 tbsp olive oil in a skillet over medium. Cook koftas in batches for 3–4 minutes per side until crisp, adding remaining 1 tbsp oil as needed.
4. Blend chutney: Pulse mint, yogurt, 1 tbsp lemon juice, garlic, 1/4 tsp sugar, and a pinch of salt in a blender until smooth.

The magic here? The koftas stay juicy thanks to the quick squeeze-and-mix method, while the mint chutney adds a cooling contrast. Tip: For extra crispiness, chill shaped koftas for 20 minutes before frying.

Sweet Corn and Bell Pepper Koftas

These golden, crispy koftas are packed with the summery sweetness of corn and bell peppers—perfect for a light appetizer or a veggie-packed snack.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen, thawed)
• 1 medium red bell pepper, finely diced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, mash half the sweet corn kernels with a fork. Stir in the remaining whole kernels, bell pepper, breadcrumbs, Parmesan, egg, cilantro, cumin, smoked paprika, and salt until well combined.
2. Shape the mixture into 12 small patties (about 2 tbsp each), pressing firmly so they hold together.
3. Heat olive oil in a nonstick skillet over medium heat. Cook the koftas in batches for 3–4 minutes per side, until deeply golden and crisp. Drain on a paper towel-lined plate.

The contrast of the crispy exterior and tender, juicy interior makes these koftas irresistible—especially with a cool yogurt dip on the side.

Tip: For extra crunch, toast the breadcrumbs in a dry pan for 2 minutes before mixing them in.

Beetroot and Chickpea Koftas

These vibrant, spiced koftas are packed with earthy sweetness and protein—perfect for a meatless meal that doesn’t skimp on flavor.

Ingredients:

• 1 cup cooked chickpeas, drained and rinsed
• 1 medium beetroot, peeled and grated (about 1 cup)
• 1/4 cup breadcrumbs
• 1 tbsp olive oil, plus extra for frying
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

Instructions:

1. In a food processor, pulse the chickpeas until crumbly. Transfer to a bowl and mix with grated beetroot, breadcrumbs, 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, cilantro, and lemon juice.
2. Shape the mixture into 8 small patties (about 2 tbsp each). Chill for 15 minutes to firm up.
3. Heat a thin layer of olive oil in a skillet over medium heat. Cook koftas for 3–4 minutes per side until crispy and heated through.

The beetroot keeps these koftas tender inside while the chickpeas add a satisfying bite—no mushy veggie burgers here!

Tip: Serve with a dollop of yogurt mixed with lemon zest for a bright, creamy contrast.

Mushroom and Cheese Stuffed Koftas

These Mushroom and Cheese Stuffed Koftas are a flavor-packed twist on the classic, with a gooey, melty center that’ll make them an instant favorite.

• 1 lb ground beef or lamb
• 1 cup finely chopped cremini mushrooms
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley (for garnish)

1. In a bowl, combine the ground meat, grated onion, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
2. In a separate bowl, toss together the chopped mushrooms, 1/2 cup mozzarella, and 1/4 cup Parmesan.
3. Shape the meat mixture into 8 equal balls. Flatten each, place a spoonful of the mushroom-cheese filling in the center, then seal tightly around it.
4. Heat 2 tbsp olive oil in a skillet over medium-high. Cook the koftas for 4–5 minutes per side, until browned and cooked through.
5. Garnish with fresh parsley and serve warm.

The magic here is the juicy mushroom and cheese core, which stays perfectly molten if you serve them straight from the pan. Trust us, nobody will resist a second bite!

Tip: For extra smokiness, swap the mozzarella for smoked Gouda.

Lentil and Herb Koftas in Tomato Gravy

These hearty lentil and herb koftas simmered in a rich tomato gravy are the ultimate comfort food—packed with flavor but surprisingly simple to make.

• 1 cup dried brown lentils, rinsed
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp sugar
• 1/2 cup water

1. In a pot, cover lentils with water and boil for 15 minutes until tender. Drain and mash lightly with a fork.
2. In a bowl, combine mashed lentils, yellow onion, 2 minced garlic cloves, cilantro, parsley, 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, and 1/2 tsp salt. Shape into 12 small koftas (balls).
3. Heat 1 tbsp olive oil in a skillet over medium. Brown koftas for 2 minutes per side, then set aside.
4. In the same skillet, heat remaining 1 tbsp olive oil. Sauté remaining 1 minced garlic clove for 30 seconds. Add crushed tomatoes, 1 tsp sugar, and 1/2 cup water. Simmer for 5 minutes.
5. Gently nestle koftas into the sauce. Cover and simmer for 10 minutes until flavors meld.

The magic here? The koftas stay tender inside while soaking up the smoky-sweet tomato gravy—no meat needed for big flavor.

Tip: For extra richness, stir in a splash of coconut milk just before serving.

Cauliflower and Cashew Koftas

These golden, spiced koftas are a vegetarian dream—crispy on the outside, tender inside, and packed with nutty richness from cashews.

Ingredients:

• 1 small head cauliflower, cut into florets (about 4 cups)
• 1/2 cup raw cashews, finely chopped
• 1/4 cup chickpea flour
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 tbsp olive oil (plus extra for frying)

Instructions:

1. Steam cauliflower florets for 8–10 minutes until very tender. Drain well, then mash with a fork or potato masher until crumbly.
2. In a bowl, combine mashed cauliflower, cashews, chickpea flour, cilantro, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp salt, and 2 tbsp olive oil. Mix until the mixture holds together when pressed.
3. Shape into 12 small patties (about 2 tbsp each). Heat a thin layer of olive oil in a skillet over medium heat. Cook koftas in batches for 3–4 minutes per side until deeply golden and crisp.

The cashews add a buttery crunch that pairs perfectly with the earthy spices—no one will miss the meat here!

Tip: For extra crispiness, bake the shaped koftas at 400°F for 20 minutes (flip halfway) instead of pan-frying.

Broccoli and Quinoa Koftas

These crispy, veggie-packed koftas are a flavorful twist on traditional falafel—perfect for a protein-rich snack or light meal.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 2 cups finely chopped broccoli florets
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tbsp olive oil (divided)
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and brush with 1 tbsp olive oil.
2. In a large bowl, mix quinoa, broccoli, Parmesan, egg, 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
3. Scoop 2-tbsp portions of the mixture, roll into balls, then flatten slightly into patties. Arrange on the prepared baking sheet.
4. Bake for 20–22 minutes, flipping halfway, until golden and crisp at the edges.

The quinoa adds a nutty chewiness, while the broccoli keeps these koftas tender inside—no frying required!

Tip: Serve with lemon-yogurt sauce: mix 1/2 cup Greek yogurt with 1 tbsp lemon juice and a pinch of salt.

Pumpkin and Coconut Koftas

These golden, spiced koftas are a playful twist on classic meatballs—creamy coconut and sweet pumpkin make them irresistibly tender.

Ingredients:

• 2 cups grated pumpkin (packed)
• 1/2 cup shredded coconut (unsweetened)
• 1/3 cup chickpea flour
• 1 small yellow onion, finely diced
• 2 tbsp olive oil (divided)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 2 tbsp chopped cilantro

Instructions:

1. Sauté: Heat 1 tbsp olive oil in a pan over medium. Add the onion and cook for 3 minutes until soft. Stir in 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp cayenne; cook for 30 seconds until fragrant.
2. Mix: In a bowl, combine pumpkin, shredded coconut, chickpea flour, sautéed onions, and cilantro. Let rest for 10 minutes (the mix will thicken).
3. Shape: Roll into 12 golf-ball-sized koftas, pressing firmly to hold their shape.
4. Cook: Heat remaining 1 tbsp oil in the same pan over medium-low. Add koftas and cook for 4–5 minutes per side, turning gently until crisp and golden.

The magic here? The coconut toasts as it cooks, adding a nutty crunch to the soft pumpkin center. Serve with yogurt sauce for dipping!

Tip: If the mixture feels too wet, add 1 extra tbsp chickpea flour—pumpkin moisture can vary.

Green Bean and Almond Koftas

These crispy, veggie-packed koftas are a fun twist on classic fritters, with a nutty crunch from toasted almonds and a hint of warm spices.

Ingredients:

• 1 lb fresh green beans, trimmed and finely chopped
• 1/2 cup sliced almonds, toasted
• 1/4 cup chickpea flour
• 1 large egg, lightly beaten
• 2 tbsp olive oil (plus extra for frying)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine green beans, almonds, chickpea flour, egg, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly coated.
2. Heat a thin layer of olive oil in a skillet over medium heat. Scoop 2-tbsp portions of the mixture, shape into small patties, and fry for 3–4 minutes per side until golden and crisp.
3. Transfer to a paper towel-lined plate to drain. Serve warm with yogurt sauce or chutney.

The toasted almonds add a buttery depth that balances the fresh green beans perfectly—these koftas are irresistible straight from the pan!

Tip: For extra crispness, refrigerate the mixture for 20 minutes before frying.

Tofu and Sesame Koftas

These crispy, savory koftas are packed with nutty sesame flavor and make a perfect plant-based appetizer or light meal.

Ingredients:

• 14 oz firm tofu, pressed and crumbled
• 1/4 cup tahini
• 1/4 cup breadcrumbs
• 2 tbsp soy sauce
• 2 tbsp toasted sesame seeds, plus extra for coating
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 2 tbsp neutral oil (like avocado or grapeseed)

Instructions:

1. In a bowl, mix crumbled tofu, tahini, breadcrumbs, soy sauce, 2 tbsp sesame seeds, maple syrup, garlic powder, and cumin until fully combined.
2. Roll mixture into 12 equal balls (about 1.5 tbsp each), then flatten slightly into patties. Press both sides into extra sesame seeds to coat.
3. Heat oil in a nonstick skillet over medium. Cook koftas in batches for 3–4 minutes per side until deeply golden and crisp.

The double hit of tahini and sesame seeds gives these koftas an irresistible toasty richness—no one will guess they’re vegan!

Tip: For extra crunch, bake at 375°F for 15 minutes instead of pan-frying.

Eggplant and Walnut Koftas

These hearty koftas are packed with smoky roasted eggplant and crunchy walnuts, offering a satisfying vegetarian bite that even meat lovers will crave.

Ingredients:

• 1 large eggplant (about 1 lb), peeled and cubed
• 1/2 cup walnuts, finely chopped
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Toss eggplant with 1 tbsp olive oil and spread on a baking sheet. Roast for 20 minutes, stirring once, until tender and slightly caramelized. Let cool slightly.
2. In a large bowl, mash the roasted eggplant with a fork. Add walnuts, breadcrumbs, egg, cumin, smoked paprika, salt, black pepper, and parsley. Mix until well combined.
3. Shape the mixture into 12 small patties (about 2 tbsp each). Heat remaining 1 tbsp olive oil in a skillet over medium heat. Cook koftas in batches for 3–4 minutes per side until golden and crisp.

The walnuts add a surprising crunch to these koftas, while the smoked paprika enhances the eggplant’s natural richness—perfect for piling onto flatbreads or serving as a standout appetizer.

Tip: For extra smokiness, char the eggplant directly over a gas burner before roasting.

Carrot and Ginger Koftas

These golden, spiced koftas are a veggie-packed twist on the classic—perfect for dipping in yogurt sauce or stuffing into pita pockets for a quick, flavorful meal.

Ingredients

• 2 cups grated carrots (about 3 medium)
• 1 tbsp freshly grated ginger
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil (for frying)

Instructions

1. In a large bowl, mix the grated carrots, ginger, breadcrumbs, cilantro, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Fold in the beaten egg to bind the mixture.
2. Shape the mixture into 12 small patties (about 2 tbsp each), pressing firmly so they hold together.
3. Heat 2 tbsp olive oil in a nonstick skillet over medium heat. Cook the koftas in batches for 3–4 minutes per side, until crisp and deeply golden. Transfer to a paper towel-lined plate.

The ginger adds a bright, warming kick to these koftas, while the carrots keep them tender and subtly sweet—no one will guess they’re this easy to make!

Tip: For extra crunch, toast the breadcrumbs in a dry skillet for 2 minutes before mixing.

Sweet Potato and Black Bean Koftas

These spiced koftas are a veggie-packed twist on the classic—soft, smoky, and perfect for stuffing into pita or serving with a cool yogurt sauce.

Ingredients:

• 1 medium sweet potato (about 1 cup mashed)
• 1 (15 oz) can black beans, drained and rinsed
• 1/3 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 400°F. Prick the sweet potato all over with a fork, rub with 1 tbsp olive oil, and roast on a baking sheet for 45 minutes or until tender. Let cool slightly, then scoop out the flesh and mash.
2. In a bowl, combine the mashed sweet potato, black beans, breadcrumbs, egg, 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp cilantro. Mix until just combined (some bean texture should remain).
3. Shape into 12 small patties (about 2 tbsp each). Heat remaining 1 tbsp olive oil in a skillet over medium. Cook koftas in batches for 3–4 minutes per side, until crisp and heated through.

The smoky paprika and cumin balance the sweetness of the potato, while the black beans add just enough bite to keep these koftas satisfyingly hearty.

Tip: For extra crispiness, bake the shaped koftas at 400°F for 15 minutes instead of pan-frying.

Cabbage and Peanut Koftas

These crispy, golden koftas are a delightful twist on traditional veggie fritters, with shredded cabbage adding crunch and peanuts lending a rich, nutty depth.

Ingredients:

• 3 cups finely shredded green cabbage
• 1/2 cup roasted unsalted peanuts, roughly chopped
• 1/4 cup chickpea flour
• 1 small yellow onion, grated
• 1 tbsp cornstarch
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp neutral oil (like avocado or grapeseed)

Instructions:

1. In a large bowl, combine shredded cabbage, peanuts, chickpea flour, grated onion, cornstarch, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp cayenne (if using). Mix well with your hands, squeezing lightly to release moisture from the cabbage—this helps bind the mixture.
2. Heat 2 tbsp oil in a nonstick skillet over medium heat. Scoop 2-tbsp portions of the mixture, shape into small patties, and gently flatten slightly. Fry in batches for 3–4 minutes per side until deeply golden and crisp at the edges.
3. Transfer to a paper towel-lined plate to drain. Serve warm with yogurt or chutney.

The magic here is in the contrast: tender cabbage centers with a crispy crust, while the peanuts add unexpected richness without overpowering. Perfect for sneaking extra veggies into snack time!

Tip: For extra-crispy koftas, let the shaped patties rest for 10 minutes before frying—this helps the chickpea flour bind everything tightly.

Avocado and Chickpea Koftas

These creamy, spiced koftas are a dreamy twist on falafel—packed with avocado for richness and pan-fried to crispy perfection.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1 ripe avocado, pitted and peeled
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, mash the chickpeas and avocado together with a fork until mostly smooth (small chunks are okay). Stir in the red onion, cilantro, flour, lemon juice, cumin, smoked paprika, and salt until fully combined.
2. Shape the mixture into 12 small patties (about 2 tbsp each). If the mixture feels too sticky, chill it for 10 minutes to firm up.
3. Heat the olive oil in a nonstick skillet over medium heat. Cook the koftas in batches for 3–4 minutes per side, pressing lightly with a spatula, until golden and crisp.

The avocado keeps these koftas tender inside while the smoky spices and crispy exterior deliver serious flavor contrast. Serve with a dollop of yogurt or extra lemon wedges!

Tip: For a gluten-free version, swap the flour for chickpea flour or almond flour.

Curried Vegetable Koftas in Coconut Sauce

These golden, spiced veggie koftas simmered in a creamy coconut curry are a flavor-packed vegetarian delight—perfect for cozy weeknights or impressing guests!

Ingredients

• 1 cup grated carrots (packed)
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup chickpea flour
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 (14-oz) can coconut milk
• 1 tbsp tomato paste
• 1/2 cup cilantro, chopped (for garnish)

Instructions

1. Make koftas: In a bowl, mix carrots, zucchini, chickpea flour, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp salt. Shape into 12 small balls.
2. Heat 1 tbsp olive oil in a nonstick pan over medium. Fry koftas for 3–4 minutes per side until crisp. Set aside.
3. Make sauce: In the same pan, heat remaining 1 tbsp oil. Sauté onion for 3 minutes until soft. Add garlic and ginger; cook 1 minute until fragrant.
4. Stir in coconut milk and 1 tbsp tomato paste. Simmer for 5 minutes until slightly thickened.
5. Gently add koftas back to the sauce. Cook 2–3 minutes to warm through. Garnish with cilantro.

The magic here? The koftas stay tender inside while soaking up the rich, aromatic sauce—no deep-frying required!

Tip: For extra texture, sprinkle with toasted coconut flakes before serving.

Conclusion

With 18 mouthwatering vegetable kofta recipes, there’s something here for every taste and occasion! Whether you’re craving something cozy or festive, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so fellow food lovers can enjoy these tasty bites too. Happy cooking!