Chickpea and Rice Balls

We had an Indian themed dinner party the other night......it was so much fun and as always a feast! There was us and one other family. We both made one entree, one main meal and one dessert.

This was my entree.....Chickpea and Rice Balls


Cook 1/2 cup of white rice, cool and set aside.


1 brown onion finely diced
2 cloves garlic - grated
1 small red Chilli - finely diced
1 400g can of chickpeas
Approximately 1/2 cup of fresh finely shredded coriander
1 egg
1 tspn paprika
1 good pinch of salt and pepper


Preheat oven to 190c


In a small frypan, fry onion, garlic and Chilli and allow to cool.


Process or mash well the drained chickpeas.


Place all the ingredients, including the cooked rice into a large bowl and mix throughly.


Line a leave baking tray with non stick baking paper. Make balls out of chickpea mixture (approximately 15)


Bake in preheated oven for 15 minutes, turn and bake for another 15 minutes.
YUM YUM YUM YUM YUM YUM.....


These are slightly crunchy as the rice hardens a little during the baking...... They are still so good.....I made a sauce to serve.....as follows....


1/2 cup rice vinegar
1/2 cup castor sugar
1/2 cup water
1 large red Chilli
1 long cucumber - deseeded and sliced 1/2 cm thick
1/4 cup finely shredded coriander


In a small saucepan place the rice vinegar, castor sugar, water and Chilli. Bring the the boil and stir until the sugar is dissolved. Lower heat to a simmer for 7-8 minutes until sauce starts to thicken. Allow to cool for 15 minutes and mix in cucumber and coriander.


You could also serve these with the Mango Chutney from CUT OUT THE CRAP PAGE 32


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