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Baked Chickpea and Rice Balls Recipe

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★★★★★

4.7 from 106 reviews

These Baked Chickpea and Rice Balls are a wholesome, protein-packed snack or appetizer combining tender chickpeas, fluffy rice, fresh herbs, and spices, all baked to a crispy golden perfection. Coated in crunchy panko breadcrumbs and lightly brushed with olive oil, these versatile balls offer a delightful texture contrast and a smoky, savory flavor that’s perfect for parties, lunches, or a healthy snack.

Ingredients

Scale

Main Ingredients

  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained, and patted very dry
  • 1 ½ cups cooked rice, chilled (brown or white)
  • 1/2 cup Panko breadcrumbs, plus additional 1/2 cup for coating
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil, for brushing

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup, then set it aside.
  2. Mash the Chickpeas: In a large mixing bowl, mash the rinsed, drained, and thoroughly dried chickpeas using a potato masher or fork until mostly broken down but retaining some texture, avoiding a completely smooth puree.
  3. Combine Core Ingredients: To the mashed chickpeas, add the chilled cooked rice, 1/2 cup panko breadcrumbs, parsley, chives, minced garlic, onion powder, smoked paprika, salt, and black pepper. Mix gently with a spoon or spatula until just combined.
  4. Add the Binder: Lightly whisk the egg in a small separate bowl and pour it into the mixture. Using your hands, gently mix until fully incorporated and the mixture holds together when squeezed, taking care not to overmix.
  5. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture and meld the flavors, making it easier to form balls.
  6. Form the Balls: Place the remaining 1/2 cup panko breadcrumbs in a shallow dish. Scoop about 2 tablespoons of chilled mixture and roll into a compact ball approximately 1.5 inches in diameter.
  7. Coat and Arrange: Roll each ball in the panko breadcrumbs until evenly coated, then place on the prepared baking sheet in a single layer with space between each ball for even baking.
  8. Bake to Golden Perfection: Lightly brush the tops and sides of each ball with olive oil. Bake in the preheated oven for 20-25 minutes, turning halfway through at about 12 minutes, until golden brown and crispy on all sides.
  9. Cool and Serve: Remove from the oven and let cool for a few minutes on the baking sheet. Serve warm with your favorite dipping sauce for a delicious snack or appetizer.

Notes

  • Ensure chickpeas are patted very dry to avoid soggy mixture.
  • Use chilled leftover rice for better texture and binding.
  • Do not overmix once the egg is added to prevent toughness.
  • Chilling the mixture is essential for easier shaping and better flavor integration.
  • Turning the balls halfway through baking ensures even crispiness.
  • Can be served with a variety of dipping sauces like tzatziki, marinara, or spicy mayo.

Keywords: baked chickpea balls, rice balls, vegetarian appetizers, healthy snacks, Mediterranean recipes, crispy panko balls

Find it online: https://www.sanacooks.com/baked-chickpea-and-rice-balls-recipe/