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.
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