Carrot and Chickpea Balls (Printable)
Golden carrot and chickpea balls in a creamy coconut curry sauce, fragrant with ginger, garlic and warm spices.
# What You Need:
→ Carrot and Chickpea Balls
01 - 1½ cups canned chickpeas, drained and rinsed
02 - 1 cup grated carrot
03 - ½ cup rolled oats (use certified gluten-free if needed)
04 - 2 tablespoons chopped fresh cilantro
05 - 2 garlic cloves, minced
06 - 1 small onion, finely chopped
07 - 1 teaspoon ground cumin
08 - ½ teaspoon ground coriander
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 1 tablespoon olive oil, for brushing or pan-frying
→ Coconut Curry Sauce
13 - 1 tablespoon olive oil
14 - 1 small onion, finely chopped
15 - 2 garlic cloves, minced
16 - 1 tablespoon grated fresh ginger
17 - 1 tablespoon curry powder
18 - ½ teaspoon turmeric
19 - 1 teaspoon ground cumin
20 - 1 can (13.5 oz) full-fat coconut milk
21 - ½ cup vegetable broth
22 - 1 tablespoon tomato paste
23 - 1 teaspoon maple syrup or sugar
24 - Salt and pepper to taste
25 - Fresh cilantro leaves, for garnish
# How-To Steps:
01 - Preheat oven to 400°F or set a nonstick skillet over medium heat for pan-frying.
02 - In a food processor, combine the drained chickpeas, grated carrot, oats, cilantro, minced garlic, chopped onion, cumin, coriander, smoked paprika, salt, and pepper. Pulse until the mixture holds together while retaining some texture — avoid over-processing into a smooth paste.
03 - Form the mixture into 16 equal-sized balls. Arrange on a parchment-lined baking sheet and brush lightly with olive oil, or pan-fry in an oiled skillet, turning occasionally, until golden brown on all sides, about 10 minutes. Set aside.
04 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chopped onion until translucent, 3 to 4 minutes. Add the minced garlic and grated ginger, stirring for 1 additional minute until fragrant.
05 - Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds, stirring constantly, until deeply aromatic.
06 - Pour in the coconut milk, vegetable broth, tomato paste, and maple syrup. Stir thoroughly to combine. Bring to a gentle simmer and cook for 7 to 8 minutes until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
07 - Gently nestle the cooked carrot and chickpea balls into the sauce, spooning it over the tops. Simmer uncovered for 3 to 5 minutes until heated through.
08 - Serve hot, garnished with fresh cilantro leaves. Pair with steamed basmati rice, quinoa, or warm flatbread.
# Expert Tips:
01 -
- The balls get this incredible golden crust whether you bake or fry them, and the inside stays tender and almost meaty in the best way.
- That coconut curry sauce is so good you will want to drink it straight from the pan, and I speak from experience here.
- Everything comes together in under an hour with ingredients you probably already have hiding in your cupboards.
02 -
- Do not skip the step of toasting the spices for those 30 seconds, because raw curry powder tastes flat and chalky compared to the deeply fragrant result you get from blooming it in hot oil.
- If your chickpea ball mixture feels too wet to hold its shape, add another tablespoon of oats and pulse again, because moisture content varies wildly depending on the carrots and chickpeas.
03 -
- Pulse the chickpea mixture in short bursts rather than running the food processor continuously, because overprocessed balls turn gummy and dense instead of tender and textured.
- For an extra layer of crunch and richness, fold a quarter cup of roughly chopped roasted cashews or peanuts into the ball mixture right before shaping them.