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 OilÂ
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.
Procedure
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.
