Spiced Chickpea Balls Recipe
The beauty of these chickpea balls is that they make for the most amazing portable picnic or launch. Simply pile the salad and balls onto pita or flatbreads.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookingworld.com.
Cooking tools:
- Food processor
- Julienne peeler
- Microplane
- Garlic press
- Citrus press
- Pepper mill
- Kitchen scale
- Colander
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Spatula
- Kitchen towel
Ingredients
- 3 carrots, peeled and chopped
- 400 g (14 oz) can chickpea, drained
- 120 g (1/2 cup) fresh ricotta
- 6g (1/2 cup) coriander leaves
- 3 1/2 g (1 teaspoon) ground cumin
- 6 g (2 teaspoons) finely grated ginger
- 1 clove garlic, crushed
- 24 g (2 tablespoons) white chia seeds
- Sesame seeds, for rolling
- 3 zucchini, shredded using a julienne peeler
- 1 pomegranate, seeds removed
- 24 g (1 cup) flat-leaf parsley leaves
- 8 g (1/2 cup) mint leaves
- 30 g (2 tablespoons) extra virgin olive oil
- 15 g (1 tablespoon) lemon juice
- Sea salt
- Freshly ground black pepper
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