- Prep Time: 15m
- Cook Time: 30m
- Yield: 25 balls
Ingredients
- 3 cups cooked chickpeas
- 1 bunch of kale chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon zaatar
- a handful of parsley leaves
- 1/2 cup chickpea (besan) flour
- 1/2 cup oats
- 1 teaspoon salt
- olive oil
Instructions
- Lightly blanch the kale in boiling water for 1 minute.
- Heat some olive oil in a frying pan. Add the garlic and onions and cook for 2 minutes. Add the zaatar and cook for another minute. Then add the chickpeas and cook for 2 more minutes
- Place the blanched kale and parsley in a food processor and pulse a couple of times to chop in small pieces
- Add the chickpea mixture, oats and chickpea in the food processor and process until all combined. But don’t process too much as you still want to keep a bit of texture
- Transfer the mixture to a bowl and place in the fridge for 30 minutes to cool down.
- Divide the mixture into 25 balls then shallow fry in some olive oil or bake for 30 minutes at 200 C.
- Serve with your favourite sauce
Any thoughts?