Carrot and Chickpea Balls (Print View)
Golden carrot and chickpea balls in creamy coconut curry, fragrant with ginger and warming spices—serves four.
# 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 (use certified gluten-free if needed)
04 - 2 tablespoons fresh cilantro, chopped
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 pan-frying)
→ Coconut Curry Sauce
13 - 1 tablespoon olive oil
14 - 1 small onion, finely chopped
15 - 2 garlic cloves, minced
16 - 1 tablespoon fresh ginger, grated
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 Make:
01 - Preheat oven to 400°F, or set a nonstick skillet over medium heat if pan-frying.
02 - In a food processor, combine the chickpeas, grated carrot, oats, cilantro, garlic, onion, cumin, coriander, smoked paprika, salt, and pepper. Pulse until the mixture holds together but still 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, then bake until golden. Alternatively, heat olive oil in a skillet and pan-fry the balls, turning to brown all sides, about 10 minutes. Set aside once done.
04 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the onion until translucent, 3 to 4 minutes. Add the garlic and ginger, stirring for 1 additional minute until fragrant.
05 - Stir in the curry powder, turmeric, and cumin. Toast the spices for 30 seconds, stirring constantly, until deeply aromatic.
06 - Pour in the coconut milk, vegetable broth, tomato paste, and maple syrup. Stir thoroughly to combine 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 lower the carrot and chickpea balls into the sauce, spooning it over the tops. Simmer uncovered for 3 to 5 minutes until the balls are heated through and have absorbed some of the curry flavor.
08 - Serve hot, garnished with fresh cilantro leaves. Pair with basmati rice, quinoa, or warm flatbread.
# Expert Suggestions:
01 -
- The chickpea balls soak up the curry sauce like little sponges and every bite tastes richer than the last.
- You probably have most of these ingredients in your pantry already, which means dinner is close to free.
02 -
- If you overprocess the chickpea mixture into a completely smooth paste the balls will be dense and heavy rather than tender, so stop pulsing while you still see small chunks.
- Toasting the spices for that brief thirty seconds before adding liquid is the single step that transforms this from flat to layered and complex.
03 -
- Let the shaped balls rest in the fridge for fifteen minutes before baking or frying and they will hold their shape much better during cooking.
- A squeeze of lime juice over the finished dish right before serving brightens every flavor and makes the coconut taste even more vibrant.