Carrot Chickpea Balls Coconut Curry (Print)
Spiced carrot and chickpea balls in a creamy coconut curry sauce with fragrant Indian-inspired seasonings.
# 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 (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 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 Make:
01 - Preheat oven to 400°F or heat a nonstick skillet over medium heat if pan-frying.
02 - In a food processor, combine chickpeas, grated carrot, oats, cilantro, garlic, onion, cumin, coriander, smoked paprika, salt, and pepper. Pulse until the mixture holds together but still retains some texture; avoid over-processing into a smooth paste.
03 - Form the mixture into 16 equal balls. Arrange on a parchment-lined baking tray and brush lightly with olive oil, or pan-fry in a oiled skillet, turning occasionally, until golden brown on all sides, about 10 minutes. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, 3 to 4 minutes. Add garlic and ginger, stirring for 1 minute until fragrant.
05 - Stir in curry powder, turmeric, and cumin. Toast for 30 seconds, stirring constantly, until the spices are fragrant and bloomed.
06 - Pour in coconut milk, vegetable broth, tomato paste, and maple syrup. Stir thoroughly to combine. Bring to a gentle simmer and cook 7 to 8 minutes until the sauce thickens. Season with salt and pepper to taste.
07 - Gently place the carrot and chickpea balls into the sauce, spooning it over them. Simmer uncovered for 3 to 5 minutes until heated through.
08 - Serve hot, garnished with fresh cilantro. Accompany with basmati rice, quinoa, or warm flatbread.
# Expert Advice:
01 -
- The chickpea balls get crispy outside and stay tender inside, almost like a vegetarian meatball that actually satisfies.
- That coconut curry sauce is rich enough to feel indulgent but comes together from pantry staples in minutes.
- It is gluten free without trying hard, which means everyone at the table can dig in without a second thought.
02 -
- Overprocessing the chickpea mixture into a paste makes the balls dense and heavy, so stop pulsing while there is still visible texture.
- Full fat coconut milk is nonnegotiable here because light versions simply never thicken into a proper sauce.
- Letting the sauce simmer uncovered is what concentrates the flavors, so resist the urge to cover the pan.
03 -
- Toasting the dry spices for those 30 seconds in the pan before adding liquid is the single step that takes this from good to unforgettable.
- Wet your hands slightly before rolling each ball and the mixture will not stick to your palms at all.