Air Fryer Lamb Kofta Bowl

Mon, 9 March 2026

Ingredients: Serves 4

For the Lamb Koftas:

· 500g minced lamb

· 2 teaspoon ground cumin

· 2 teaspoon ground coriander

· 1 teaspoon paprika

· 1 egg, beaten lightly

· ¼ cup (25g) packaged breadcrumbs

· ½ cup finely chopped mint

· ½ cup finely chopped flat-leaf parsley

For the Tabbouleh salad:

· 400ml bone broth, stock or water

· 175g quinoa

· 130g kale, finely chopped

· 2-3 large tomatoes, diced

· 60g fresh parsley, chopped

· 30g fresh mint, chopped

· 1 red onion, diced

· Juice of 1 lemon

· 2 tbsp olive oil

· 1 tbsp apple cider vinegar

· 1 garlic clove, minced

· Salt & pepper

For the Hummus:

· 1 medium beetroot (raw)

· 2 medium carrots

· 2 tbsp balsamic vinegar

· 1 tbsp olive oil

· Salt & pepper

· 2 cloves garlic, minced or whole

· 1 x 400g tin of chickpeas – strained and keep the liquid

· 3 tbsp tahini

· 1 tsp cumin

· 4 tbsp olive oil

· 2-3 tbsp aquafaba (the liquid from the chickpeas)

To serve:

· Toasted pita bread

· Crumbled feta and pomegranate

For the Lamb Koftas:

· Add the lamb, cumin, coriander, paprika, egg, breadcrumbs and half each of the chopped mint and parsley in a bowl and mix to combine.

· With your hands shape into oval balls and spray with olive oil.

· Preheat air fryer to 180C for 3 minutes.

· Place the koftas in a single layer, in the basket and cook for 7- 8 minutes, shaking the basket halfway through cooking time, until browned and cooked through.

For the Tabbouleh salad:

· Rinse the quinoa first, then add to a pot with the bone broth and bring to a boil. Lower the heat, cover the pan with a lid, and allow it to simmer (stirring occasionally) for about 10-15 mins.

· Allow the quinoa to cool and fluff up and then transfer to a bowl

· Throw all chopped salad ingredients and herbs into the same bowl and toss to combine.

· Whisk all dressing ingredients together and then pour and mix in.

For the Hummus:

· Wash and peel the beetroot & carrots and cut into even sized cubes. Add them to a bowl with the olive oil, balsamic vinegar and salt & pepper.

· Transfer to the air fryer basket and cook on the air fryer setting at 190°C for around 25 minutes.

· Place the roasted veg, and all other ingredients into a food processor or blender and blitz it all up until you have your desired consistency. If you want to thin it out and make it creamier, add a little of the chickpea water.

To Assemble:

· Add a serving of the hummus, then salad, then the koftas and toasted pita.

· Serve with some sprinkled feta and pomegranate on top.