Chickpea meatballs

Name: Chickpea meatballs
Total time: 30 min
Yield: 12 servings
Cuisine: Moroccan
Ingredients: 400 g chickpeas; 200 g couscous; 0.5 red onion; 3 garlic cloves; 1 tsp paprika; 2 tsp parsley; black pepper; salt; 1 tbsp soy sauce or tamari; 4 tbsp hot sauce; 2 tbsp soy sauce or tamari; 2 tsp brown sugar; 1 tbsp cornstarch; 2 tbsp water; fresh coriander or cilantro

30m

Serves 12

instagram.com

Chickpea meatballs

instagram.com

30m

Serves 12

Directions

1Add some couscous to a bowl and cover with hot water.
2Cover the bowl with a tea towel and a plate on top. Let the couscous stand for 5-10 minutes until soft and fluffy.
3Add drained and rinsed chickpeas, red onion, garlic, paprika, parsley, black pepper, and salt to a food processor.
4Add the cooked couscous and soy sauce or tamari to the food processor.
5Pulse the mixture until everything is combined, making sure not to over-pulse.
6Roll the chickpea mixture into balls and place them on a greased baking sheet.
7Bake the meatballs at 200°C (395°F) for 30 minutes, turning halfway through.
8Meanwhile, prepare the fire sauce by adding hot sauce, soy sauce or tamari, brown sugar, cornstarch, and water to a frying pan on medium heat, stirring occasionally. Let it simmer for 5 minutes.
9Add the baked meatballs to the sauce in the frying pan and coat everything evenly.
10Garnish with fresh coriander or cilantro.

Ingredients

400 g chickpeas
200 g couscous
0.5 red onion
3 garlic cloves
1 tsp paprika
2 tsp parsley
black pepper
salt
1 tbsp soy sauce or tamari
4 tbsp hot sauce
2 tbsp soy sauce or tamari
2 tsp brown sugar
1 tbsp cornstarch
2 tbsp water
fresh coriander or cilantro

Equipment

bowltea towelplatefood processorbaking sheetfrying pan

Tips

Do not over pulse the mixture or it will be mushy.
Turn the meatballs halfway through baking until lightly browned and crispy.
Great for snacking or with a meal.
Can be made ahead and stored for later.
Freezer friendly.

Chickpea meatballs

30m

Serves 12

instagram.com

Chickpea meatballs

instagram.com

30m

Serves 12

Directions

1Add some couscous to a bowl and cover with hot water.
2Cover the bowl with a tea towel and a plate on top. Let the couscous stand for 5-10 minutes until soft and fluffy.
3Add drained and rinsed chickpeas, red onion, garlic, paprika, parsley, black pepper, and salt to a food processor.
4Add the cooked couscous and soy sauce or tamari to the food processor.
5Pulse the mixture until everything is combined, making sure not to over-pulse.
6Roll the chickpea mixture into balls and place them on a greased baking sheet.
7Bake the meatballs at 200°C (395°F) for 30 minutes, turning halfway through.
8Meanwhile, prepare the fire sauce by adding hot sauce, soy sauce or tamari, brown sugar, cornstarch, and water to a frying pan on medium heat, stirring occasionally. Let it simmer for 5 minutes.
9Add the baked meatballs to the sauce in the frying pan and coat everything evenly.
10Garnish with fresh coriander or cilantro.