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)
- 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
- Put rice in a saucepan.
- Add 240 ml of water and bring to the boil.
- Cover it and simmer gently for 10 to 15 minutes or until the rice has absorbed all the waters and becomes tender.
- Remove it from the heat and allow to cool for few minutes.
- Simultaneously with the above step, preheat oven to about 180ºC (gas mark 4).
- Now heat the oil in a saucepan.
- Add the onion and gently fry it for 5 minutes. Frequently stir it until it softens.
- Then add the garlic and chilli, and stir.
- Cook for 2 more minutes and remove it from the heat.
- Add the chopped tomatoes and stir gently.
- Mash the chickpeas in a bowl with a potato masher or purée in a food processor until it is fairly smoot.
- Add the onion mixture, egg yolk, rice, paprika, coriander, and season to taste. Mix them thoroughly.
- Divide the mixture and shape them into 12 equal balls.
- 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.
- Finally, serve it hot!