Spiced Chickpea Balls Recipe

Spiced Chickpea Balls Recipe
October 30, 2020

Spiced Chickpea Balls With Herbed Zucchini Salad

In follow-up to our review of Donna Hay's book everyday fresh, we decided to share one of the recipes we already tried, the Spiced Chickpea Balls.

Besides this recipe is easily done in a few minutes, it makes for the most amazing portable picnic or launch. Simple pile the salad and balls onto pita or flatbreads and away you go!

PREP TIME
20
COOK TIME
20
serves
4

Ingredients

For the Spiced Chickpea Balls

3 carrots, peeled and chopped
400 g (14 oz) can chickpea, drained
120 g (1/2 cup) fresh ricotta
6g (1/2 cup) coriander leaves
3.5 g (1 teaspoon) ground cumin
6 g (2 teaspoons) finely grated ginger
1 clove garlic, crushed
24 g (2 tablespoons) white chia seeds
Sesame seeds, for rolling

For the Zucchini Salad

3 zucchini, shredded using a julienne peeler
1 pomegranate, seeds removed
24 g (1 cup) flat-leaf parsley leaves
8 g (1/2 cup) mint leaves
30 g (2 tablespoons) extra virgin olive oil
15 g (1 tablespoon) lemon juice
Sea salt
Freshly ground black pepper

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Instructions

  1. Preheat oven 180ºC (350ºF)
  2. To make the spiced chickpea balls, place carrot in the bowl of a food processor and process until finely chopped. Add the chickpeas, ricotta, coriander, cumin, ginger, garlic, and chia seeds and process until combined.
  3. Roll small tablespoonfuls of mixture into balls, roll in sesame seeds, and place on a baking tray lined with non-stick baking paper. Brush with oil and bake for 20 minutes or until golden.
  4. While the chickpea balls are cooking, make the herbed zucchini salad. In a bowl, add zucchini, pomegranate seeds, parsley, mint, oil, and lemon juice and toss to combine. Season with salt and pepper to taste.
  5. To serve, divide the salad and balls between plates.
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