Directions:
- Chop onion and parsley. Mince garlic.
- In a large bowl, mash chickpeas.
- Add butter to skillet. Heat on medium-low.
- Mix mashed chickpeas with 6 oz (3/4 cup) breadcrumbs and with the parsley. Add a pinch or two of salt and pepper.
- Saute onion and garlic in butter until garlic turns golden.
- Add chickpea mixture to skillet and mix well with onion, garlic, and butter.
- Remove skillet from heat. Let cool ~5 minutes.
- Mold chickpea mixture into small balls, about 1.5 inches in diameter. There should be enough mixture to form around sixteen balls of this size.
- Crack egg into small bowl and beat well.
- Coat balls in beaten egg and coat with remaining 3/4 cup of breadcrumbs. (I put the breadcrumbs in a small bowl and roll around the chickpea balls in that bowl to coat them thoroughly.)
- Add vegetable oil to skillet. Heat to medium-low.
- Pan fry chickpea balls until golden brown; remove.
- Add coconut milk to skillet. Heat to simmer.
- Add 1 tbsp of curry paste or powder (even Wal-Mart carries it nowadays if you don't want to make your own!). Stir until dissolved. If you want the dish to be spicier, add more curry until you're satisfied.
- Serve 3-5 chickpea balls on a bed of basmati rice (or whatever kind you happen to have on hand) and cover with the curry sauce. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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