Chickpea and Rice Balls
Gluten free and vegetarian
100g rice + 240ml water
1tbs sunflower oil
1 small onion
1 garlic clove
1 fresh red chilli
1 egg yolk
3 tbs chopped coriander (if you don’t like coriander you could use parsley instead)
1/2 tsp paprika (I almost always use smoked paprika as this is what I have in copious quantities in the larder)
- Cook the rice.
- When rice is cooked, add all ingredients to the food processor and cook to a puree.
- Form into balls (if too wet add polenta or gluten free flour until maleable).
- Cook for 30 minutes.
Roll in gluten free bread crumbs for a crispy outside shell.