Carrot And Chickpea Balls (Printable)
Carrot and chickpea balls in a creamy coconut curry, fragrant with ginger and warm spices.
# What You'll Need:
→ Carrot and Chickpea Balls
01 - 1½ cups canned chickpeas, drained and rinsed
02 - 1 cup grated carrot
03 - ½ cup rolled oats (certified gluten-free if needed)
04 - 2 tablespoons chopped fresh cilantro
05 - 2 garlic cloves, minced
06 - 1 small onion, finely chopped
07 - 1 teaspoon ground cumin
08 - ½ teaspoon ground coriander
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 1 tablespoon olive oil (for brushing or frying)
→ Coconut Curry Sauce
13 - 1 tablespoon olive oil
14 - 1 small onion, finely chopped
15 - 2 garlic cloves, minced
16 - 1 tablespoon grated fresh ginger
17 - 1 tablespoon curry powder
18 - ½ teaspoon turmeric
19 - 1 teaspoon ground cumin
20 - 1 can (13.5 fl oz) full-fat coconut milk
21 - ½ cup vegetable broth
22 - 1 tablespoon tomato paste
23 - 1 teaspoon maple syrup or sugar
24 - Salt and pepper to taste
25 - Fresh cilantro leaves, for garnish
# How To Make It:
01 - Preheat oven to 400°F or heat a nonstick skillet over medium heat if pan-frying.
02 - In a food processor, combine chickpeas, grated carrot, oats, cilantro, garlic, onion, cumin, coriander, smoked paprika, salt, and pepper. Pulse until the mixture holds together but retains some texture; avoid over-processing into a smooth paste.
03 - Form the mixture into 16 equal balls. Arrange on a parchment-lined baking tray and brush lightly with olive oil, or pan-fry in a skillet with oil until golden on all sides, about 10 minutes. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent, 3 to 4 minutes. Add garlic and ginger, cooking for 1 additional minute.
05 - Stir in curry powder, turmeric, and cumin. Toast for 30 seconds until fragrant, stirring constantly to prevent burning.
06 - Pour in coconut milk, vegetable broth, tomato paste, and maple syrup. Stir well to combine and bring to a gentle simmer. Cook for 7 to 8 minutes until the sauce thickens. Season with salt and pepper to taste.
07 - Gently place the carrot and chickpea balls into the sauce, spooning it over them. Simmer uncovered for 3 to 5 minutes until heated through.
08 - Serve hot, garnished with fresh cilantro leaves. Pairs well with basmati rice, quinoa, or warm flatbread.
# Expert Suggestions:
01 -
- Those golden chickpea balls soak up the coconut curry sauce like little sponges, and every single bite delivers a burst of warmth you didn't know you were craving.
- It looks and tastes like something from a restaurant, but honestly the whole thing comes together in under an hour with pantry staples.
02 -
- Over-processing the chickpea mixture into a paste will give you dense, heavy balls instead of the tender, slightly textured ones you want, so pulse carefully and stop while you can still see small bits of carrot.
- Letting the sauce simmer uncovered is the key to achieving that thick, clingy consistency that coats the balls beautifully, so resist the urge to cover the pan.
03 -
- Chill the chickpea mixture in the fridge for 15 minutes before shaping the balls, because cold mixture holds its shape much better and rolls without sticking to your palms.
- Toast your curry powder in the dry pan for a few seconds before adding any liquid, because this one small step releases oils and transforms flat flavor into something deep and complex.