Herby lamb koftas with green tahini in the air fryer

Packed with flavour!

  • 35 mins cooking
  • Serves 4
  • Print
Cook these herby lamb koftas in your air fryer and dip them in this green tahini and serve with a fresh tomato salad and flatbreads.


  • 500 grams minced lamb
  • 2 tablespoon ground cumin
  • 2 tablespoon 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
  • olive oil cooking spray
  • ½ cup (140g) greek yoghurt
  • 2 tablespoon tahini
  • 2 tablespoon lemon juice
  • to serve: grilled pitta bread rounds, cut into wedges
tomato salad
  • 250g (8oz) mixed colour cherry tomatoes, halved
    1 lebanese cucumber, sliced thickly
    2 tbsp mint leaves
    2 tbsp flat-leaf parsley leaves
    extra virgin olive oil, to drizzle


  • 1
    Using your hands, combine lamb, cumin, coriander, paprika, egg, breadcrumbs and half each of the chopped mint and parsley in a bowl; mix well. With damp hands, shape level tablespoons of mince mixture into balls. Spray all over with cooking spray.
    2 Preheat a 7-litre air fryer to 180˚C/350˚F for 3 minutes.
    3 Spray the air fryer basket with cooking spray. Taking care, place koftas, in a single layer, in the basket; at 180˚C/350˚F, cook for 8 minutes, shaking the basket halfway through cooking time, until browned and cooked through.
    4 Meanwhile, to make green tahini, combine yoghurt, tahini, lemon juice and remaining chopped mint and parsley in a small serving bowl.
    5 To make tomato salad, combine tomatoes, cucumber, mint and parsley on a platter; drizzle with oil and season.
    6 Add koftas and green tahini to platter; serve with grilled pitta bread.

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