Chickpea And Rice Balls

Tasty chickpea-based balls which is flavored with chilli, garlic and fresh coriander, is a delicious alternative to potatoes or rice. When cooked traditionally as an Indian dish, the balls are deep-fried, but here we bake them.

Ready in: 1hr 20min (Prep: 50min, Cook: 30min)
Serves: 4


  • Long-grain white rice – 100 g (3½ oz)
  • Sunflower oil – 1 tablespoon
  • Finely chopped onion – 1 small bulb
  • garlic clove (crushed) – 1
  • Seeded and finely chopped fresh red chilli – 1
  • Skinned, seeded and finely chopped tomatoes – 2
  • Drained and rinsed chickpeas – 1 can (about 410 g) 
  • Egg yolk – 1
  • Chopped fresh coriander – 3 tablespoon
  • Paprika – ½ teaspoon
  • pepper and salt 


  1. Put rice in a saucepan. 
  2. Add 240 ml of water and bring to the boil. 
  3. Cover it and simmer gently for 10 to 15 minutes or until the rice has absorbed all the waters and becomes tender.
  4. Remove it from the heat and allow to cool for few minutes.
  5. Simultaneously with the above step, preheat oven to about 180ºC (gas mark 4). 
  6. Now heat the oil in a saucepan.
  7. Add the onion and gently fry it for 5 minutes. Frequently stir it until it softens. 
  8. Then add the garlic and chilli, and stir. 
  9. Cook for 2 more minutes and remove it from the heat.
  10. Add the chopped tomatoes and stir gently.
  11. Mash the chickpeas in a bowl with a potato masher or purée in a food processor until it is fairly smoot. 
  12. Add the onion mixture, egg yolk, rice, paprika, coriander, and season to taste. Mix them thoroughly. 
  13. Divide the mixture and shape them into 12 equal balls.
  14. Then put the chickpea and rice balls on a greased baking sheet, and bake for about 30 minutes or until it starts to turn brown. Please, carefully turn them over halfway through the cooking. 
  15. Finally, serve it hot!

Leave a Reply