Chickpea Balls in Coconut-Curry Sauce
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 (15 ounce) cans chickpeas, drained (aka Garbanzo beans)
- 1 1⁄2 cups breadcrumbs, divided
- 2 tablespoons parsley, finely chopped
- 1 -2 pinch black pepper
- 1 -2 pinch salt
- 1 egg
- canola oil, for frying
- 1 (13 1/2 ounce) can coconut milk
- 1 -2 tablespoon curry powder
directions
- Melt the butter over medium low in a skillet. Saute onion and garlic until golden.
- Mash chickpeas in a large bowl then mix with 3/4 cup breadcrumbs. Stir in the parsley along with salt and pepper.
- Add chickpea mixture to skillet and mix well with onion, garlic, and butter. Remove skillet from heat and let cool 5 minutes.
- Mold the chickpea mixture into small balls, about 1.5 inches in diameter. (There should be enough mixture to form around sixteen balls of this size).
- Crack egg into small bowl and beat well. Then coat the balls in beaten egg and remaining breadcrumbs.
- Add vegetable oil to skillet and heat to medium-low. Pan fry chickpea balls until golden brown; remove.
- Pour the coconut milk into the skillet. Once it is simmering add 1 tbsp of curry powder, stir until dissolved. (If you want the dish to be spicier, add more curry until you're satisfied.).
- Serve 3-5 chickpea balls on a bed of rice or couscous and cover with the curry sauce.
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RECIPE SUBMITTED BY
Nasseh
United States
Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.