Knusprige Kichererbsen-Bällchen mit Zitronen-Kräuter-Soße
Crisp oven-baked chickpea balls seasoned with harissa, cumin and lemon, served with a cool tahini-herb sauce. Baking instead of shallow-frying and using a sesame-rich sauce gives the familiar chickpea base a different flavor and texture.
Crisp oven-baked chickpea balls seasoned with harissa, cumin and lemon, served with a cool tahini-herb sauce. Baking instead of shallow-frying and using a sesame-rich sauce gives the familiar chickpea base a different flavor and texture.
Ingredients
15 ingredients- Fat
- 18g
- Carbs
- 44g
- Protein
- 15g
Whole recipe (5 servings): 1950 kcal
- 2 cans (400 g each) chickpeas, drained and patted dry (about 480 g drained)
- 1 small carrot, finely grated and squeezed dry
- 1/2 small red onion, finely grated
- 2 garlic cloves, minced
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 egg, beaten
- 60 g panko breadcrumbs
- 2 tbsp olive oil
- Sauce: 120 g tahini
- Juice of 1 lemon
- 3 tbsp cold water, plus more as needed
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
Method
5 steps- Heat oven to 220°C (425°F). Line a tray with baking paper and brush lightly with oil.
- Mash chickpeas coarsely with a fork, leaving some texture. Mix with carrot, onion, garlic, harissa, cumin and salt. Stir in egg and panko; rest 10 minutes so the crumbs absorb moisture.
- Shape into 20 balls, about 3 cm wide. Brush or drizzle with the remaining oil and arrange with space between them.
- Bake 24–28 minutes, turning after 15 minutes, until browned and firm throughout. Do not taste the raw mixture because it contains egg.
- Whisk tahini and lemon juice; add cold water a spoonful at a time until smooth and pourable. Stir in parsley and mint. Serve with the hot chickpea balls.
Recipe notes
Helpful tips
- For extra crunch, roll the balls in additional breadcrumbs before frying.
- If you prefer baking, place the balls on a parchment-lined baking sheet, brush with oil, and bake at 400°F (200°C) for 20-25 minutes, turning halfway.
- Adjust the lemon juice in the sauce to taste; start with 2 tablespoons and add more if desired.
Equipment
- Food processor
- Large non-stick skillet
- Blender
- Mixing bowl
- Measuring cups and spoons
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness. The sauce can be stored separately for up to 4 days.
Additional tips
- Contains egg, sesame and gluten. Cook balls fully until hot and firm through the centre.
Recipe inspiration
Inspired by Gesunde Rezepte
Estimated nutrition
Per serving: 390 calories
Fat: 18 g · Carbs: 44 g · Protein: 15 g
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