Middle Eastern · Lunch
Crispy Fried Chickpea Balls (Low-Calorie)
Mashed cooked chickpeas mixed with garlic, onion, parsley and cilantro, seasoned with cumin and coriander, shaped into balls, and air-fried until golden and crisp. Served with a tahini-yogurt dip and fresh lemon.
$3
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
331Calories
15.8gProtein
11.9gFat
41.6gCarbs
5.8gSugar
11.6gFiber
1215mgSodium
2.4mgChol
1.9gSat Fat
680mgPotassium
180mgCalcium
4.3mgIron
0.1mcgVitamin B12
16mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Pulse chickpeas, garlic, onion, parsley and cilantro in a food processor until coarsely broken down into a sticky paste with visible flecks.
2
Build
Stir in cumin, coriander, baking powder, cornstarch, salt and pepper until evenly combined and the mixture holds together when pressed.
3
Chill
Cover and refrigerate 15 minutes until firm enough to shape without crumbling.
4
Build
Shape mixture into 6 balls about 1 tablespoon each, pressing firmly to hold shape.
5
Fry
Air-fry at 380°F for 12 to 15 minutes, shaking basket halfway, until deep golden and crisp outside.
6
Whisk
Whisk yogurt, tahini, lemon juice and water in a small bowl until smooth and pourable.
7
Plate
Arrange chickpea balls on a plate with dip alongside and lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g cooked chickpeas
- garlic
- 11 small onion
- 7 oz20g fresh parsley
- 4 tbsp4 tbsp fresh cilantro
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp baking powder
- 2 tbsp2 tbsp cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil, for brushing
- 4 tbsp60g plain yogurt
- 2 tbsp30g tahini
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp water
- 22 small lemon wedge, for serving
