Post by dudette2001uk on May 30, 2015 21:49:22 GMT
ingredients
* 1 onion, peeled and finely chopped
* 1 carrot, peeled and coarsely grated
* 2x 400g cans chickpeas, drained and rinsed
* 2 garlic cloves, peeled and finely chopped
* 2cm piece root ginger, peeled and finely grated
* 2 tsp ground cumin
* 1 tsp chilli powder
* 1 tsp ground coriander
* 3 tbsp very finely chopped fresh coriander
* 1 small egg
* Salt
* Low calorie cooking spray
* Paprika and fat-free natural yogurt, to serve
method
1. Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
2. Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.
3. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.
* 1 onion, peeled and finely chopped
* 1 carrot, peeled and coarsely grated
* 2x 400g cans chickpeas, drained and rinsed
* 2 garlic cloves, peeled and finely chopped
* 2cm piece root ginger, peeled and finely grated
* 2 tsp ground cumin
* 1 tsp chilli powder
* 1 tsp ground coriander
* 3 tbsp very finely chopped fresh coriander
* 1 small egg
* Salt
* Low calorie cooking spray
* Paprika and fat-free natural yogurt, to serve
method
1. Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
2. Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.
3. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.