Description
These baked chickpea and rice balls are a wholesome, savory snack bursting with fresh herbs and spices. Easy to make and family-friendly, they offer a satisfying blend of creamy chickpeas, fluffy rice, and aromatic vegetables in a convenient bite-sized form.
Ingredients
1/2 cup long-grain rice
1 cup water
1 tbsp oil (e.g., olive or sunflower)
1 small onion, finely chopped
1 garlic clove, minced
1 fresh red chili (optional), finely chopped
2 tomatoes, finely chopped
1 can (400 g) chickpeas, drained and rinsed
1 egg yolk
1/4 cup fresh coriander (cilantro), chopped
1/2 tsp paprika
Salt and black pepper to taste
Instructions
Add rice and water to a saucepan. Bring to a boil, then cover and simmer for 10–15 minutes until tender. Let cool slightly.
Heat oil in a pan. Cook onion for about 5 minutes until soft, then add garlic and chili and cook for 2 more minutes. Stir in chopped tomatoes and remove from heat.
In a bowl, mash chickpeas until mostly smooth (a little texture is fine). This helps to bind everything together while adding a hearty flavor.
Add cooked rice, onion mixture, egg yolk, coriander, paprika, salt, and pepper. Mix well until combined, ensuring all ingredients are evenly distributed.
Divide mixture and roll into evenly sized balls. These will hold together during baking and create a satisfying bite.
Place on a greased baking tray and bake at 180°C (350°F) for about 30 minutes, turning halfway through.
Notes
Cool the rice slightly before mixing to avoid steaming the mixture
For a binding substitute, use mashed chickpea as the main adhesive instead of egg yolk
Store in an airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern