These pan-fried chickpea balls include softened carrot and onion, plus coriander, parsley and cumin. Use cooked chickpeas so the mixture can be mashed before shaping.
Makes about 12; serves 4
Ingredients
- 3 tbsp vegetable oil
- 1 onion
- 400g cooked chickpeas, drained
- 1 carrot
- Ground cumin, to taste
- Fresh parsley
- Fresh coriander
- About 1 tbsp flour, for dusting your hands
Method
- Grate the carrot and chop the onion very finely. Soften both in a pan with 1 tablespoon of the oil.
- Transfer the vegetables to a bowl. Add the chickpeas, chopped herbs and cumin, then mash until the mixture binds together.
- Dust your hands with flour and divide the mixture into roughly 12 small balls. Compress each one gently so it holds its shape.
- Heat the remaining oil in the pan. Cook the balls in batches, turning carefully until browned on the outside and hot in the middle. Serve with couscous and vegetables.