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Spicy Rice and Chickpea Balls

Cook Time:

55 minutes


2 - 4 people

Spicy Rice and Chickpea Balls

100 g natural (long grain, not basmati) rice
2 dessert spoons sunflower oil
½ teaspoon paprika
1 teaspoon of turmeric
½ teaspoon powdered fenugreek
1 fresh chilli (if you like it spicy add another)
5 cherry tomatoes
1 can pre-skinned chickpeas
1 egg yolk
5 dessert spoons chopped fresh coriander
A few twists of salt and pepper

Begin by rinsing your rice and boiling a large saucepan of water. Once it gets to the boil, add the rice, reduce the heat, cover and simmer for 25 minutes then drain and leave to cool. Now preheat your fan-assisted oven to 180 degrees Celsius. While this is heating, prepare a baking tray with a sheet of baking paper then drain and rinse the chickpeas removing any chickpea skin still left in the tin. Add all the ingredients except the rice and oil into a mixer and blend until you have a smooth paste. Pour the paste into a mixing bowl and add the rice and pour the oil into a separate bowl. Now it is time to get messy!

Use your hands to mix the paste and rice together then remove a small handful and press together into a small ball by rolling between your hands then place the ball onto the baking tray. The more you can compress the balls the better. Continue until you have used up the mixture (it should make around 12 balls) and all the balls are on the baking tray. Now baste the outside of the balls with the oil then bake in the oven for 15 minutes. Remove the tray from the oven and carefully turn each ball then return to the oven for another 15 minutes. Once the time is up they should be slightly browned and ready to serve.

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