Sesame chickpea balls

Name: Sesame chickpea balls
Ingredients: 1 can chickpeas (240 g drained); 15 g fresh parsley; 3 garlic cloves; 50-70 g flour; 5 g baking powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon ground pepper; 20 g sesame seeds; 500 ml oil for frying

Season - Sesame chickpea balls by Roza C. - Recipia

For the sesame chickpea balls to hold together, drain the chickpeas before blending them; fry until they develop a golden crust. The parsley, garlic and spices go into the mixture, while the sesame stays crunchy on the outside. I serve them warm, with tomato sauce. Preparation: 20 minutes. Cooking: 12 minutes. Total time: 32 minutes. Serves: 4. Approximately 310 kcal and 8 g protein per serving.

Ingredients

1 can chickpeas (240 g drained)
15 g fresh parsley
3 garlic cloves
50-70 g flour
5 g baking powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon ground pepper
20 g sesame seeds
500 ml oil for frying

Preparation

1. Drain the canned chickpeas. Put them in a blender with the parsley, peeled garlic, 50 g flour, baking powder, coriander, cumin, turmeric, salt and pepper. Blend to a paste; if it’s too soft, gradually mix in up to 20 g more flour. 2. Spread the sesame seeds on a plate. With damp hands, shape walnut-sized balls and roll them in the sesame. 3. Heat the oil in a saucepan to 170°C. Fry the balls in batches for 3 minutes each, until browned with a golden crust. Transfer them to paper towels.

Notes

You can serve them with green salad or tomato sauce. They keep for up to 3 days in the fridge in a sealed container; you can briefly reheat them in a pan before eating. I fry them close to serving time, because that’s when the outside stays crunchier. If the chickpeas are still damp after draining, pat them dry before putting them in the blender, so the mixture doesn’t turn out too soft. Use a narrow, heavy-bottomed saucepan so the 500 ml of oil covers the balls enough. For a gluten-free version, replace the regular flour with the same amount of chickpea flour. Sesame is the allergen in the coating.