Chickpea & Chorizo Balls
These chorizo and chickpea balls are a flavorful and versatile dish that can be enjoyed as a tapa, paired with a pasta sauce, or incorporated into a delicious traybake with roasted vegetables. Made with a mix of spicy chorizo, hearty chickpeas, and fragrant red onion, these crispy balls offer a delightful blend of textures and tastes. Whether baked or fried, they are perfect for sharing with friends or as a tasty meal option.
— Constant Cookbook
Ingredients
- 75g cooked chorizo, cut into chunks
- 1 400g tin chickpeas, drained
- 1 red onion, cut into chucks
- Plain flour, to dust
- 2-3 tbsp rapeseed oil
Instructions
- Blitz the chorizo, onion and chickpeas in a food processor. [Alternatively, chop the chorizo and onion finely and mash the three ingredients with a potato masher.]
- With floured hands, roll the mixture into approximately 12 balls.
- Place onto a floured baking sheet. You can chill in the fridge for up to a day, lightly covered in cling film, until ready to cook.
- EITHER preheat oven to 190 degrees Celsius and bake, drizzled with oil, for approximately 25-30 minutes.
- OR shallow fry for approximately 7-9 minutes, until golden and crispy.
- Serve as a tapa, with some pasta sauce, or use as the protein base of a traybake with roasted vegetables.
Yield
Serves 4
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