Baked Chickpea and Potato Balls

Baked Chickpea and Potato Balls

Serves: 4

Preparation time: 30 minutes

Ingredients:
400g cooked chickpeas (or 1 can of chickpeas)

300g cooked and mashed potatoes

1 onion, finely chopped

2 tablespoons flour (or chickpea flour for a gluten-free version)

1 tablespoon chopped fresh parsley

1 tablespoon fresh or dried thyme

1 tablespoon ground cumin (optional)

1 garlic clove, minced

Salt and pepper to taste

2 tablespoons olive oil (for cooking and drizzling the balls)

Preparation steps:
Prepare the chickpeas and potatoes :

If using canned chickpeas, drain and rinse them Well. If using dried chickpeas, cook them until tender.

Mash the cooked potatoes with a fork or potato masher.

Prepare the meatball dough :

In a large bowl, mash the chickpeas with a fork or a blender. Mix with the mashed potatoes.

Add the chopped onion, minced garlic, spices (cumin and thyme), parsley, flour, salt, and pepper. Mix until the dough is smooth.

Shape the meatballs :

Take portions of the dough and form them into equal-sized balls (about 4 cm in diameter).

Place them on a baking sheet lined with parchment paper.

Oven Cooking the Meatballs :

Preheat the oven to 180°C (350°F).

Lightly brush the meatballs with olive oil and bake for about 20-25 minutes, turning them halfway through, until golden brown and crispy.

Serving :

Garnish the meatballs with fresh parsley before serving.

Tip for Easier Cooking:
You can prepare the meatball dough in advance and refrigerate them for 30 minutes to help them hold together better during cooking.

Substitute Ingredients:
If you don’t have chickpeas, you can use cooked white beans or lentils instead.

Cooking Tip:
For even crispier meatballs, you can brown them under the broiler for the last 5 minutes of cooking.