FASTING RECIPE: Sifnos chickpea meatballs with tahini sauce

Sifnos chickpea meatballs

Whether fasting or vegan or neither, try these Sifnian chickpea meatballs with herbs and cool tahini sauce.

Materials for 4-5 servings:

250 gr. chickpeas soaked in water overnight
One large potato, boiled
Two onions, grated
One small bunch mint chopped
One small bunch of parsley, chopped
1 tsp. fresh or dried sweet marjoram, chopped
Extra Virgin Olive Oil 
salt, black pepper

For the tahini sauce

100 gr. tahini
100 ml of warm water
1-2 cloves of garlic
1-2 tsp. tablespoons of lemon juice
Salt Pepper

Tip: Bread the chickpea meatballs with sesame seeds before frying them. They will become even more delicious.


Step 1

Chickpea meatballs: Rinse the chickpeas well, wipe them with a towel to remove the skins and grind them in the blender in intermittent mode, not continuously. We want them chopped and not mashed.

Step 2

Put the chickpeas in a bowl with the mashed potato, onions, herbs, salt, and pepper. Mix with a fork and knead to homogenise the ingredients. Cover the bowl with cling film and leave it in the fridge for 2-3 hours.

Step 3

Form round chickpea meatballs of the same size as possible and fry them in hot olive oil until they get to colour all over. Place them on a plate lined with absorbent kitchen paper.

Step 4

Tahini sauce: In the food processor, beat the ingredients well until they are homogenised.

Step 5

Serve the chickpea meatballs with the tahini sauce.

READ MORE: Fava beans with paprika, onion and tomato.

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