Crispy Chickpea Balls

wannabevegans
Dec 1, 2016
4 min read

Garbanzo beans also known as Chickpeas is a very well known legume in the east and as many of us know it as the main ingredient of hummus.

As I became more familiarize with plant-based eating, I have come to recognize the many ways vegans have accomplish to replace meat, simply by using beans as its base or main ingredient.

Not a bad idea huh...

Over on the wild side,

Transitioning to veganism and giving up temptatious grubs such as burgers, meatballs, deep fried this and that,(you name it) isn't easy, I know. Good news for you, many of these grubs can be easily replicated using chickpeas as your main ingredient. From the very smothering taste of burgers to a comforting stew dish and to a healthy fiber rich salad, I can easily say this is one versatile bean.

But the story did not begin there, it first started out as an experiment that skyrocketed into something real tasty.

Cooking with chickpeas at first was a trip I must admit. I didn't enjoy much of it on my plate, if any at all. With that being said, I chose to play blind to the possibilities of me ever encountering with chickpea beans again. And boy was I ever so wrong.

It started out as burger patties until finally we've manage to perfect the chickpea ball down to every curve.

Crispy on the outside and tender on the inside. What more can one ask for?

It can be added to rice dishes, vegetable medley, pastas and yes even sandwiches and burgers. And as a wanna be vegan I couldn't be anymore happier.

I would usually make a batch or two at a time and freeze the leftovers for another day. As I have mentioned, these balls are very versatile and I do enjoy it with a variety of side dishes and I can assure you, that you will as well. Therefore making more is always good unless its your first. But I can surely say it will not be your last. It is super easy to make, gluten free, high in fiber and protein and best of all its vegan- friendly.

A simple recipe that takes a little more time to prep and less than 1 minute to cook. Yes you've heard it right. Deep fried into crispiness in less than 30 seconds, nothing more, the other added 30 second is all you will need to gobble up one in your mouth once cooled.

Though the prepping takes a bit more time, I can surely say that you will soon get the hang of it, prepping will become as easy as pie the second, third and hundredth time around. So why not start now.

Begin by rinsing and draining the can of chickpeas on a strainer and set to boil for 15 minutes. Boiling the chickpeas allows the shells to easily slip off and it also softens the beans much more, making it easier to mash afterwards.

Meanwhile, cut and shred the toppings. Once boiled, mash chickpea beans in a large mixing bowl, add seasonings, mix, then throw in the toppings, mix again and voila. Chunk a tablespoon size of mashed beans and roll into round balls. Makes 10-15 balls varying in size. Heat oil to 350 degree celsius and fry bean balls for 30 to 45 seconds. and there you have it. Crisp, Delicious, and Scrumptious :)

No more drooling. Lets get you cooking!

Since I do not currently own a food processor I have learn to improvise in order to achieve similar results as I would have if I did have a food processor.

For all that do not have access to a food processor this one is for you ;)

Crispy Chickpea Balls

Prep Time: 30 min (including boil time)

Cook Time: 5 min

Total Time: 35 min

Makes: 10-15 balls (small to medium size balls)

Nutritional Points:

No saturated fat
No cholesterol
Very high in dietary fiber
High in manganese
High in niacin
Very high in potassium
High in thiamin
Very high in vitamin A
High in vitamin B6
Very high in vitamin C

Ingredients:

1 can of Garbanzo Beans (Chick Pea Beans)

1/2 cup of red bell pepper

1/2 cup of yellow bell pepper

1/4 cup of yellow onion

1/2 cup of shredded carrots

1/2 cup of whole wheat flour (gluten-free)

1/2 cup of homemade bread crumbs (made from whole wheat bread)

1 tsp of sesame tahini paste

2 tbsp of olive oil

Seasonings:

1/2 tsp Salt

1/2 tsp Pepper

Sprinkle Cayenne Pepper

Directions:

1. Begin by draining the chickpeas from can. Then rinse in cold water and drain again, set aside.

2. In a pot of hot boiling water throw in beans to boil for 15 minutes to soften further.

3. While beans are boiling prep the added toppings:

Cut half of either red/green or orange/yellow bell pepper combination. Choose two sweet bell peppers that you like. Each bell pepper should equal to about 1/2 cup.

Then shred 1/2 cup of carrots, set aside. Finely chop 1/4 cup of yellow onions, set aside.

To avoid over bulking minimize topping to under 5.

4. After 15 minutes, remove beans from boiling. In a large mixing bowl throw in boiled garbanzo beans and mash with fork until smooth (or close to). Then sprinkle seasoning over mashed beans, mix, then finally add in Tahini paste, olive oil, bread crumbs, flour and vegetable toppings.

5. Continue to mix ingredients until fully blended.

6. Take a tablespoon size full of mashed beans and roll into round pieces. For extra crispiness roll once in flour before deep frying to coat.

Sizes are based on preference.

Makes 10-15 balls

7. Deep Fry for crispiness

Fry in hot oil heated in a 350 degree Celsius, Deep-Fryer for 1-2 min or until golden brown.

8. Bake for softness and texture

Preheat oven at 400.

Grease pan with oil.

Bake balls for 15 mins at 375.

9. Serve, Eat and Enjoy!