The expected chickpea dish might be falafel, but the flavor here is more akin to hummus. The chickpea mixture will be soft at first; it firms up as it cooks.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 5 chickpea balls, 2 cups salad, and about 2 tbsp. dressing)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lettuce, parsley, cucumber, tomatoes, and onion; set aside.

    Advertisement
  • Grate 1 garlic clove. Whisk together lemon juice, 1 1/2 tablespoons water, pepper, grated garlic, 3 tablespoons tahini, 1 tablespoon olive oil, and 3/8 teaspoon salt; set dressing aside.

  • Chop remaining 2 garlic cloves. Process chickpeas in a food processor until almost ground, about 15 seconds. Add panko, cumin, paprika, chopped garlic, remaining 2 tablespoons tahini, and remaining 3/4 teaspoon salt; process until almost smooth, about 15 seconds, stopping to scrape down sides as needed. Add egg; pulse just until combined, 5 to 6 times. Shape mixture into 20 balls (about 1 slightly heaping tablespoon each).

  • Heat a large nonstick skillet over medium-high. Add remaining 3 tablespoons oil; swirl to coat. Add chickpea balls to skillet. Cook, turning occasionally, until browned all over and crisp on the outside, 8 to 10 minutes. Serve chickpea balls with salad; drizzle with tahini dressing. Serve immediately.

Nutrition Facts

424 calories; fat 26g; saturated fat 4g; protein 14g; carbohydrates 36g; fiber 8g; sodium 616mg; calcium 14% DV; potassium 18% DV; sugars 4g; added sugarg.