Ingredients :
- For the Chickpea Meatballs
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 1 cup panko breadcrumbs
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Black pepper, to taste
- 1 tablespoon canola oil, or high-heat oil of choice
- For the Firecracker Sauce
- 2 tablespoons chilled water
- 1 teaspoon cornstarch
- 1/2 cup vinegar-based hot sauce (preferably Frank's brand)
- 1/3 cup organic brown sugar
- 1/4 cup water (this is in addition to the chilled water listed above)
- 2 tablespoons soy sauce
- For Serving
- Fresh chives
- US Customary - Metric
Instructions :
- To Make the Chickpea Meatballs
- Preheat the oven to 400°F.
- Place the chickpeas, breadcrumbs, onion, garlic, soy sauce, paprika, cumin and black pepper into the bowl of a food processor fitted with an s-blade.
- Pulse the food processor until the ingredients are finely chopped and well mixed. Don't overblend or your meatballs will be mushy.
- Lightly oil a baking sheet or oven safe skillet with about half of the oil.
- Roll the chickpea mixture into 1 1/2 inch balls (you should get about 16 of them).
- Arrange the balls on the baking sheet and lightly brush the tops with the remaining oil.
- Bake the meatballs for about 30 minutes, turning them halfway through, until lightly browned. Copyright: Kitchen Blog Nindi
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