Carrot and Chickpea Balls (Printable)
Carrot and chickpea balls in a creamy coconut curry, fragrant with ginger and spices—wholesome vegetarian main.
# 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 chopped fresh cilantro
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 grated fresh ginger
17 - 1 tablespoon curry powder
18 - ½ teaspoon turmeric
19 - 1 teaspoon ground cumin
20 - 1 can (13.5 fl 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 It:
01 - Preheat oven to 400°F or heat a nonstick skillet over medium heat if pan-frying.
02 - Combine chickpeas, grated carrot, oats, cilantro, garlic, onion, cumin, coriander, smoked paprika, salt, and pepper in a food processor. Pulse until the mixture holds together while retaining some texture; avoid over-processing into a paste.
03 - Shape the mixture into 16 equal balls. Arrange on a parchment-lined baking tray and brush lightly with olive oil, or pan-fry in a skillet with oil until golden on all sides, approximately 10 minutes. Set aside once cooked.
04 - Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion until translucent, 3 to 4 minutes. Add minced garlic and grated ginger, cooking for an additional minute.
05 - Stir in curry powder, turmeric, and ground cumin. Toast the spices for 30 seconds until fragrant, stirring constantly to prevent burning.
06 - Pour in 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. Season with salt and pepper to taste.
07 - Gently place the carrot and chickpea balls into the simmering sauce, spooning liquid over them. Simmer uncovered for 3 to 5 minutes until heated through.
08 - Serve hot, garnished with fresh cilantro leaves. Accompany with basmati rice, quinoa, or warm flatbread.
# Expert Tips:
01 -
- These little balls soak up the coconut curry sauce like sponges and every bite tastes like comfort wrapped in a blanket.
- It is one of those rare vegetarian dishes that never makes anyone feel like they are missing out on anything.
02 -
- Overprocessing the chickpea mixture turns it into paste and the balls become dense and heavy so stop pulsing while there is still visible texture.
- Toasting the spices for that brief thirty seconds before adding liquid changes the entire flavor from flat to vibrant and it is a step you cannot skip.
03 -
- Let the shaped balls rest in the fridge for fifteen minutes before cooking because cold firm balls hold their shape much better in the oven or pan.
- A squeeze of lime juice over the finished dish right before serving brightens every single flavor on the plate.