Description
Baked Chickpea and Rice Balls are crispy, nutritious bites that make perfect snacks or appetizers. They’re easy to prepare and packed with flavor, sure to impress your guests.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cooked rice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup breadcrumbs (plain or panko)
- 2 large eggs (or 1 flax egg)
- 2 tbsp fresh parsley, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
- In a large bowl, mash the chickpeas until slightly chunky. Mix in the cooked rice, garlic powder, and onion powder.
- Stir in the breadcrumbs and eggs until well combined. For a vegan option, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for five minutes before adding.
- Season with salt, pepper, and parsley if using. Taste the mixture to adjust seasoning as needed.
- Roll small amounts of the mixture into golf ball-sized balls and place them on the prepared baking sheet.
- Bake for 25-30 minutes or until golden brown, flipping halfway through for even cooking.
Notes
- For extra flavor, consider adding cumin or paprika.
- These balls can be stored in an airtight container in the fridge for up to five days or frozen individually for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 balls (80g)
- Calories: 140
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg