Chickpea and zucchini kofta

Both this recipe and the following one come from Purple Citrus and Sweet Perfume.  I am glad I made both.  They complimented each other nicely.  TAHINI, LEMON AND SUMAC SAUCE:  Mix 3 tbsp tahini, 1 tsp ground cumin, juice of 2 small lemons.  Add a little water, slowly, and stir until it becomes the texture of thick cream.  Add 2 minced garlic cloves and stir.  Mix 2 tbsp olive oil with 1/2 tsp sumac.  Drizzle over tahini mixture.  Sprinkle 1 tsp black sesame seeds over the top.  (I used regular seeds)

Another dip, not pretty, but tasty.  This is an adaptation from the above mention cookbook due to the ingredients on hand.  YOGURT AND FETA DIP:  Mix 2 oz feta with 1/2 - 3/4 cup yogurt (Greek would be best).  Add 2 minced garlic cloves and a little dried oregano.  Season with pepper.  Sprinkle with 2 tbsp chopped toasted almonds, 1/2 tsp sweet paprika and 1 tbsp olive oil.

The original recipe for the kofta comes from the same book, but I didn't have most of the ingredients for the recipe.  So, this is what I made instead.  I liked it.  I will probably make a version of it again.  ZUCCHINI AND CHICKPEA KOFTA: Grate 1 onion and 1 zucchini.  Heat 3 tbsp olive oil.  Add zucchini and onion.  Saute about 3 minutes.  Add 1 1/2 cups (or so) of cooked chickpeas.  Stir.  Season with 1 tsp cumin, 1 tsp hot paprika, 1/2 tsp sweet paprika and salt and pepper.  Add 3 cups of water.  Stir.  Add 1/3 cup cracked wheat.  Bring to a boil.  Simmer hard until all the fluid is absorbed and the wheat is tender.  Put in food processor and chop a few times.  Let cool.  Make into balls, dredge in flour and cook in a couple of tbsp olive oil.  When browned, put in a hot pan in the oven at 350 degrees.  (The original recipe called for fine bulgar, not cracked wheat)  I served all this with toasted pita, chopped tomatos and cucumber, chicken cooked earlier in the week tossed with olive oil and sumac and roasted cauliflower with cumin.