Middle Eastern · Lunch
Fried Chickpea Ball Sandwich
Crisp-fried chickpea balls seasoned with cumin, coriander and fresh herbs, tucked into warm pita with tahini sauce, shredded lettuce, diced tomato and pickled turnip. The batter is ground raw and fried until deeply browned and crackling outside, tender and herb-green inside, finished with a lemony tahini drizzle.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
21.3gProtein
31.9gFat
63.8gCarbs
7.9gSugar
15.2gFiber
1310mgSodium
0mgChol
4.1gSat Fat
780mgPotassium
175mgCalcium
6.4mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
vegan
high-fiber
herb-salt
all-time-classics
vegan
Instructions
1
Prep
Pulse soaked chickpeas, garlic, parsley, cilantro and onion in a food processor until a coarse, grainy paste forms that just holds together when pressed.
2
Chill
Stir cumin, coriander, baking powder, salt and pepper into the mixture; cover and refrigerate 60 minutes until firm enough to shape.
3
Build
Scoop and roll the chilled mixture into 5 to 6 walnut-sized balls, flattening each slightly between your palms.
4
Fry
Heat oil to 350°F (175°C) over medium-high heat and fry balls in one batch for 3 to 4 minutes, turning occasionally, until deep golden-brown and crisp outside.
5
Plate
Warm pita, split open and fill with lettuce, tomato and pickled turnip, then tuck in falafel and drizzle with tahini sauce whisked from tahini, lemon juice, water and minced garlic.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g, soaked weight dried chickpeas, soaked overnight and drained, not cooked
- 4 cloves4 cloves garlic
- 1/2 cup30g parsley
- 1/2 cup30g cilantro
- 4 tbsp40g onion
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp coriander-ground
- 1/2 tsp1/2 tsp baking-powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 2 cup480ml vegetable-oil, for deep-frying (about 15g absorbed)
- 22 pita
- 4 tbsp60g tahini
- 2 tbsp30ml lemon-juice
- 2 tbsp30ml water
- 22 small clove garlic
- 1 cup50g lettuce
- 1/2 cup70g tomato
- 4 tbsp40g pickled turnip
