Saturday, March 16, 2013

Tuna and Chickpea Meat(less) Balls


Is it just me or are foods that are ground, seasoned, and then shaped into balls or patties really delicious. Versatile, too. These are a play on the classic fish meatballs found in Mediterranean countries; in this recipe I substituted half the amount of fish with chickpeas. And I have to say the outcome was/is delicious. These are so easy to make--put all the ingredients in a food processor--and you don't necessarily have to cook them in tomato sauce (as I did); I was eating them straight from the skillet. They would also be delicious as an appetizer with a yogurt, lemon sauce, or spicy rouille. Anyhow for variations on this recipe (fish or poultry) click here. For a Lebanese variation (kibbeh), click here. And for a vegan version, click here.


Tuna and Chickpea Meat(less) Balls
Makes about 18-24 small balls
8 ounces fresh tuna, diced
1 cup cooked chickpeas (or canned and rinsed)
2 slices whole wheat bread, crusts removed, diced
2 large eggs
1/2 bunch flat-leaf parsley, chopped
1/2 bunch green onions, diced
2 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon crushed hot pepper
1/2 teaspoon whole fennel seed
1/2 teaspoon sea salt

Combine all of the ingredients in a food processor and process until a somewhat smooth paste. Transfer the paste to a bowl and refrigerate for about 20 minutes, then shape into balls. Heat a cast iron or non-stick skillet with a few tablespoons olive oil over medium high heat. Sauté the fish balls on all sides until lightly browned and cooked through, or finish cooking them in sauce.

Urban Simplicity

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