Name: Chickpea rice balls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 2 clove garlic, crushed; 2 cup cooked medium grain rice; 1 cup chopped parsley; 1/2 cup chopped coriander; 1 egg, lightly beaten; 2 teaspoon ground cumin; 420 gram can chickpeas, drained, rinsed; 1 tablespoon water; vegetable oil, for deep-frying; lebanese bread, to serve; green salad, to serve; Tahini dip; 1/2 cup natural greek yoghurt; 1 tablespoon tahini; 1 clove garlic, crushed

Ingredients

1 tablespoon oil

1 onion, finely chopped

2 clove garlic, crushed

2 cup cooked medium grain rice

1 cup chopped parsley

1/2 cup chopped coriander

1 egg, lightly beaten

2 teaspoon ground cumin

420 gram can chickpeas, drained, rinsed

1 tablespoon water

vegetable oil, for deep-frying

lebanese bread, to serve

green salad, to serve

Tahini dip

1/2 cup natural greek yoghurt

1 tablespoon tahini

1 clove garlic, crushed

Method

1.Heat oil in a small saucepan on medium. Saute onion and garlic 3-4 minutes, until tender. Transfer to a bowl. Stir through rice, herbs, egg, cumin and 1/4 cup of the chickpeas.

2.In a blender, puree remaining chickpeas with water. Stir through rice mixture. Season to taste. Chill mixture 20 minutes.

3.Using damp hands, roll 2 tablespoons of mixture into to form 18 balls.

4.To make dip: in a bowl, combine all ingredients. Chill until ready to serve.

5.Heat oil in a wok or large saucepan on high. Deep-fry balls 2-3 minutes, until golden and crispy. Drain on paper towel. Serve with tahini dip, bread and salad.

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Ingredients

Method

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