Chickpea Arancini

Name: Chickpea Arancini
Ingredients: 1 tablespoon oil; 1 onion finely chopped; 3 cloves garlic crushed; 1 cup medium grain rice cooked; 1 bunch parsley finely chopped; 1/2 bunch cilantro finely chopped; 1 egg lightly beaten; 2 teaspoons ground cumin; 15 ounces chickpeas drained and rinsed; 1/2 cup greek yogurt; 1 tablespoon tahini; vegetable oil for deep-frying; pita bread to serve; salad Green, to serve

14 ingredients

3 steps

Ingredients

1 tablespoon oil
1 onion finely chopped
3 cloves garlic crushed
1 cup medium grain rice cooked
1 bunch parsley finely chopped
1/2 bunch cilantro finely chopped
1 egg lightly beaten
2 teaspoons ground cumin
15 ounces chickpeas drained and rinsed
1/2 cup greek yogurt
1 tablespoon tahini
vegetable oil for deep-frying
pita bread to serve
salad Green, to serve

Directions

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

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

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.