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Firecracker Chickpea Meatballs



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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