Chickpea Balls In Coconut-Curry Sauce Recipe

Name: Chickpea Balls In Coconut-Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Melt the butter over medium low in a skillet. Saute onion and garlic until golden.
2
Mash chickpeas in a large bowl then mix with 3/4 cup breadcrumbs. Stir in the parsley along with salt and pepper.
3
Add chickpea mixture to skillet and mix well with onion, garlic, and butter. Remove skillet from heat and let cool 5 minutes.
4
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).
5
Crack egg into small bowl and beat well. Then coat the balls in beaten egg and remaining breadcrumbs.
6
Add vegetable oil to skillet and heat to medium-low. Pan fry chickpea balls until golden brown; remove.
7
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.).
8
Serve 3-5 chickpea balls on a bed of rice or couscous and cover with the curry sauce.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 medium onion, chopped, 3 garlic cloves, minced, 2 (15 ounce) cans chickpeas, drained (aka Garbanzo beans), and more.

Yes, Chickpea Balls In Coconut-Curry Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Balls In Coconut-Curry Sauce

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