close
Advertisement
Shop Now
Magazine
 

Chickpea and Rice Balls

These tasty chickpea-based balls, flavoured with garlic, chilli and lots of fresh coriander, make a delicious starter or could even be served as an alternative to rice or potatoes.

Chickpea and Rice Balls

Ingredients

  • 1/2 cup (100 g) long-grain white rice
  • 1 cup (250 ml) water
  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 fresh red chilli, deseeded and finely chopped
  • 2 tomatoes, peeled, deseeded and very finely chopped
  • 1 can chickpeas (about 400 g), drained and rinsed
  • 1 medium egg yolk
  • 1/4 cup (15 g) chopped fresh coriander leaves
  • 1/2 teaspoon paprika
  • salt and pepper

Preparation

  1. Put the rice in a saucepan, add the water and bring to the boil. Cover and simmer very gently for 10–15 minutes or until the rice is tender and has absorbed all the water. Remove from the heat and leave to cool for a few minutes.
  2. Meanwhile, preheat the oven to 180ºC. Heat the oil in a saucepan, add the onion and fry gently for about 5 minutes, stirring frequently, until soft. Stir in the garlic and chilli, then cook for 2 more minutes. Remove from the heat and stir in the chopped tomatoes.
  3. Put the chickpeas in a bowl and mash with a potato masher until fairly smooth, or purée in a food processor. Add the onion mixture, rice, egg yolk, coriander, paprika and salt and pepper. Mix together well. Divide the mixture into 12 equal portions and shape each into a ball.
  4. Place the chickpea and rice balls on a greased baking tray and bake for 30 minutes or until beginning to brown, turning them over carefully halfway through the cooking. Serve hot.

Serves 4 (12 rice balls)
Preparation: 30 minutes



More Recipes

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement