Combine all kofta ingredients, except chutney, and mix well. Divide into 8 pieces and form into sausage shapes. Thread a skewer through the centre of each sausage and squeeze gently to create ridges. Place koftas on a tray and refrigerate to set while you prepare the salad.
Place a skillet over medium-high heat. Add oil, cumin, chickpeas, and onion, cook for 2 minutes until warmed through. Drizzle over lemon juice and set aside. Combine cucumber, radishes, and parsley in a large bowl, stir through cooled chickpeas and any pan juices.
Heat a large pan or barbecue flat-plate to medium. Cook kofta skewers for 5-6 minutes, turning regularly until browned and cooked through. Serve koftas with chickpea salad and tomato chutney.
