Super Duper Easy Chickpea Rissoles

So this is one of the easiest recipes in the world. I make them regularly and they’re full of protein and very flexible on the flavour balance.

I like to make these on the weekend and eat them for lunches. They freeze well and are nice hot or cold. I took this batch to a picnic on a perfect Sunday afternoon. Very yum.

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inGREEDients:

2 cans of chickpeas

2 eggs (if you want to make these lower calories, just use egg whites. I hate waste).

4 tbls flour

4 tbls parsley or other greens floating around (spinach, coriander, etc.)

Cumin, paprika, ground coriander

Salt and Pepper

Any other spices or flavours that you fancy

 

DO:

Drains and rinse the chickpeas. Chuck those puppies in the food processor and give them a blitz to get them started. Add all the other ingredients and blend until sticky (you may want to mix more or less depending on what texture you like).

Roll into balls or patties and bake on a well oiled tray until outside is crispy.

These are really nice with sweet chilli sauce. I had them the other day with a spinach and feta dip and they were delicious. You could also put this in felafel.

Makes about 2 dozen balls, depending on how small you roll them.

IMAG2889

 

 

So easy, you won’t have any excuses not to try them and report back!

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2 thoughts on “Super Duper Easy Chickpea Rissoles

  1. These look wonderful – will have to try them with an egg replacer. 🙂

    • Good idea!

      Because I blitz them a lot, they hang together quite well without egg, but I imagine chia could be a good choice. I’ve also made these with sweet potato but they don’t have the starch of regular potato.

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