Chickpea Arancini

14 ingredients
3 steps

Ingredients

  • 1 tbsp oil
  • 1 None onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 cup cooked medium-grain rice
  • 1 bunch parsley, finely chopped
  • 1/2 bunch cilantro, finely chopped
  • 1 None egg, lightly beaten
  • 2 tsp ground cumin
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup Greek yogurt
  • 1 tbsp tahini
  • None None Vegetable oil, for deep-frying
  • None None Pita bread, to serve
  • None None Green salad, to serve

Directions

  1. 1
    Heat the oil in a small skillet on medium heat. Add the onion and crushed garlic from 2 cloves and saute for 3-4 mins until softened. Transfer to a bowl. Add the cooked rice, herbs, egg, cumin and 3 tbsp of the chickpeas.
  2. 2
    Puree remaining chickpeas with 1 tbsp water in a blender or food processor. Add to the rice mixture and mix well. Season to taste. Refrigerate mixture for 20 mins. Meanwhile, for the tahini dip, mix yogurt, tahini and remaining garlic. Cover and refrigerate until ready to serve.
  3. 3
    Using damp hands, roll 2 tbsp of rice mixture to form 18 balls. Heat oil in a wok or large saucepan on high heat. Deep-fry the arancini in batches for 2-3 mins until golden and crispy. Drain on paper towels. Serve with the tahini dip, bread and salad.

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