Spicy Chickpea Dipping Balls

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crunchy, light and tasty balls, ideal as part of a dipping plater to eat with a spicy dip or humous, also goes great with sour cream.

Preparation time: 10 min
Cooking time: 30 min

Difficulty:
Serves:

Dietary guidance: v v 

Tags: starter · snack · dips · tapas ·

Ingredients

dried chickpeas, soaked overnight or boiled 30 min (quantity- you want most of a 500g bag)
1 large spanish onion
3-4 fat cloves garlic
1-2 birdseye chillies
2 packets cheap stuffing mix OR 2 cups dry couscous (couscous gives a lighter ball, but stuffing mix adds better flavour)
a fistful of self-raising flour or chickpea flour plus extra for rolling
a splash of olive oil
salt, pepper and spices to taste
cooking oil

Method

This is a great recipe for food processors. Peel and quarter the onion, also peel the garlic. Add to a food processor until finely chopped. Chop the birdseye chillies by hand, unless your processor is good enough to catch and pulverise them, then add to the onion mix. Add the chickpeas next, including a small amount of th water they were cooked or soaked in, and blend until they are chopped, but not pasted. Add the stuffing mix or couscous at this point and blend again, adding the oil. Add any salt, pepper or spices you want at this point personal preference, here!) Next, gradually add the flour whilst blending until mixture forms a lumpy dough. If you have a deep fat fryer, turn it on. Otherwise, put cooking oil in a pot to a depth of at least 2 inches and heat. Meanwhile, take heaped-tablespoon sized pieces of the mixture and form into balls, rolling with a coating of the remaining flour. Once the oil is hot, cook batches of the balls, about 6-7 at a time, until crisp and golden brown. Leave cooked balls to drain on paper towels and serve hot with crudities and dips.

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