- 4 cups cauliflower, grated
- 4 cups cabbage, grated
- 3 cups chickpea flour
- 2 teaspoons salt
- 1 teaspoon hing (asafetida)
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 pinch cayenne (I used 1/4 teaspoon - we love heat)
- olive oil
- 1 (25 1/2 ounce) jar pasta sauce
Grate the cauliflower and cabbage. I used my food processor!! I encourage you to do the same.
Add the remaining ingredients except the olive oil to a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
Preheat your oven to 400'F. Coat the bottom of a 9x13 inch oven proof dish with about 2 tablespoons of olive oil so all of it is well covered. Be aware if you don't do this then these balls will stick.
Roll into 1 1/2 inch balls. Put the Kofta balls in the oiled casserole dish. Once they are all rolled up spray oil over them to coat the top and sides. Not a heavy coat just a light spray.
I only cooked about 12 balls and I froze the rest. To prepare: spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
Pour the rest of the sauce on top. Let them sit for about one hour.The Kofta balls will absorb a little of the sauce, making them nice and tender.
Baked for about 30 minutes until the sauce is bubbly hot. While they are baking prepare your pasta.