Ingredients
200 g canned chickpeas
200 g canned four bean mix
2 cups fresh herbs (parsley, mint and coriander)
¼ cup water
¼ cup rice flour plus extra for dusting
1 tablespoon harissa spice mix
Method
- Drain and rinse a 400g can of chickpeas and 4-bean mix and place into a food processor with 2 cups mixed herbs such as parsley, mint and coriander. Add ¼ cup each water and rice flour and 1 tablespoon harissa spice mix. Process for 1-2 min or until mixture forms a paste. Using slightly damp hands, take a heaped tablespoon of mixture, shape into a ball and flatten slightly. Dust in extra flour. Repeat with remaining mix.
- Place balls on a baking tray, brush with olive oil. Bake at 200°C (180°C fan forced) for 20 min, turning and brushing with oil again after 10 min. Alternatively, shallow-fry until golden brown. Serve with Tabouli Salad, flat bread and beetroot dip.
