Middle Eastern · Lunch
Crispy Fried Chickpea Balls (Gluten-Free)
Chickpeas are mashed and blended with onion, garlic, cumin, coriander, and fresh herbs, then shaped into balls and deep fried in oil until deeply golden and crisp outside, tender inside. Served with a lemony tahini sauce and scattered parsley, this gluten-free Middle Eastern dish uses chickpea flour and rice flour as binders instead of wheat.
$3
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
15.2gProtein
29.8gFat
38.6gCarbs
4.9gSugar
9.8gFiber
980mgSodium
0mgChol
3.1gSat Fat
560mgPotassium
110mgCalcium
3.6mgIron
0mcgVitamin B12
9.5mgVitamin C
vegan
gluten-free
vegetarian
high-fiber
gluten-free
Instructions
1
Prep
Drain the cooked chickpeas well and pat dry, then place in a food processor with onion, garlic, parsley, and cilantro; pulse until coarse sand texture.
2
Build
Stir in cumin, coriander, cayenne, baking powder, chickpea flour, rice flour, salt, and black pepper until evenly combined and mixture holds together.
3
Chill
Cover the bowl and refrigerate for 30 minutes so the mixture firms up.
4
Fry
Shape into 5–6 balls, heat oil to 350°F (175°C), and fry for 3–4 minutes, turning occasionally, until deep golden and crisp.
5
Plate
Drain on paper towels, whisk tahini with lemon juice, water, grated garlic, and salt, then drizzle sauce over balls.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g, drained cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp fresh parsley
- 4 tbsp4 tbsp fresh cilantro
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp baking powder
- 4 tbsp32g chickpea flour
- 2 tbsp16g rice flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for deep frying
- 2 tbsp30g tahini
- 2 tbsp30ml lemon juice
- 2 tbsp30ml water
- 22 small garlic clove, for the sauce
- 2 pinch2 pinch salt, for the sauce
