Main
Fire Chickpea Meatballs
45 minServes 3Nutri-Score B€
B
45 min
45 minFire Chickpea Meatballs
what you need
Ingredients
couscous (plus a little extra for the mixture)Grains120 g
hot water (boiling)Other150 ml
chickpeas (canned, drained and rinsed)Pantry400 g
red onion (roughly chopped)Produce0.5 pieces
garlic (peeled)Produce2 pieces
paprika (ground)Spices5 g
parsley (chopped)Produce10 g
black pepper (ground)Spices2 g
saltSpices3 g
soy sauce (divided between mixture and sauce)Pantry30 ml- hot saucePantry60 ml
- brown sugarPantry20 g
- cornstarchPantry8 g
coriander (chopped)Produce10 g
per serving
Nutrition
229kcal
- Carbs
- 39 g
- Proteins
- 9 g
- Fat
- 4 g
what you’ll use
Tools
Mixing bowl ×2
Food processor
Baking tray
Oven
Saucepan
step by step
Method
- Step 1
Soak the couscous
- Place the couscous in a bowl and cover with hot water.
- Cover with a tea towel and place a plate on top, then let it steam.
- Step 2
Blend the chickpea mixture
- Add the chickpeas, red onion, garlic, paprika, parsley, black pepper, salt, the soaked couscous and a little soy sauce to a food processor.
- Pulse until everything is combined.
- Step 3
Shape and bake the meatballs
- Roll the chickpea mixture into balls and place them on a baking tray.
- Bake until golden and firm.
- Step 4
Make the fire sauce
- In a saucepan, combine the hot sauce, soy sauce, brown sugar, cornstarch and black pepper.
- Warm over medium heat, stirring, until the sauce thickens.
- Step 5
Coat the meatballs
- Add the baked meatballs to the sauce and toss to coat.
- Finish with chopped coriander and serve.