Zucchini Chickpea Balls with Eggplant Dip
Serves 6 to 8
The original recipe is deep-fried, but we’ve added a lighter baked version.
INGREDIENTS
1 cup dried chickpeas, soaked overnight in 6 cups water
½ cup chopped flat leaf parsley
¼ cup chopped mint
2 cloves garlic, finely minced
¼ cup onion, finely minced
Zest of 1 orange and 1 lemon
2 tsp salt
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 cup grated zucchini, squeezed dry
1 tsp baking powder
Vegetable oil (for deep frying)
DIRECTIONS
In a food processor, puree all ingredients except the last three until the mixture holds its shape when rolled in a ball. Scrape mixture into a bowl, then stir in zucchini.
If deep-frying, add baking poweder and roll heaping tablespoons into balls. Fry at 360 dgrees F until crispy, golden brown and cooked in the centre.
If baking, form into fingers and bake at 375degrees F for 25 minutes. Serve with Eggplant Dip.
Eggplant Dip
INGREDIENTS
3 medium eggplants
1/2 cup olive oil
2 cloves garlic, crushed
3 tbsp red wine vinegar
Salt and pepper to taste
Lemon wedges and pine nuts (for garnish)
Instructions:
Step 1: Preheat oven to 450°F.
Step 2: Rub eggplant skin with a touch of oil, then roast on high heat until skin is charred and flesh is soft, about 20 minutes.
Step 3: Scoop out cooked pulp and purée in food processor with garlic, then place in a bowl. Slowly whisk in vinegar and oil. Season with salt and pepper to taste. Serve over Zucchini Chickpea Balls. Garnish with lemon and pine nuts.
Author: Harry Kambolis
Photographer: Hamid Attie
houseandhome.com
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