Carrot And Chickpea Balls (Printable)
Tender carrot and chickpea balls in a creamy coconut curry, spiced with cumin, ginger and cilantro. Gluten-free option available.
# What You 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 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:
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 - Shape the mixture into 16 equal balls. For baking, arrange on a parchment-lined baking tray and brush lightly with olive oil. For pan-frying, heat oil in a skillet and cook balls 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 until fragrant.
05 - Stir in curry powder, turmeric, and cumin. Toast the spices for 30 seconds, stirring constantly, until deeply fragrant.
06 - Pour in coconut milk, vegetable broth, tomato paste, and maple syrup. Stir until well combined and bring to a gentle simmer. Cook for 7 to 8 minutes until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
07 - Gently place the carrot and chickpea balls into the sauce, spooning it over them to coat evenly. Simmer uncovered for 3 to 5 minutes until the balls are heated through and have absorbed some of the sauce flavors.
08 - Serve hot, garnished with fresh cilantro leaves. Pair with basmati rice, quinoa, or warm flatbread.
# Expert Advice:
01 -
- The chickpea balls soak up the curry sauce like little sponges, getting more flavorful with every minute they sit.
- It looks and tastes like something from a restaurant but comes together with pantry staples on a weeknight.
02 -
- If you overprocess the chickpea mixture into a completely smooth paste, the balls will be dense and heavy instead of light and textured.
- Letting the sauce simmer uncovered rather than covered is the key to achieving that concentrated, velvety consistency.
03 -
- Chill the shaped balls in the fridge for 15 minutes before baking or frying, and they will hold their shape much better during cooking.
- Toasting the curry powder in dry heat for those 30 seconds before adding liquid is the single step that transforms this from good to unforgettable.