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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend boiled chickpeas, garlic cloves, green chillies, and lemon juice until smooth. Add olive oil if needed for a smoother texture.
Transfer the mixture to a bowl and mix in bread crumbs and corn flour. Season with salt, pepper, chilli powder, roasted cumin powder, and coriander powder.
Mix everything well until the mixture is stiff enough to shape into balls. Add more bread crumbs or corn flour if required.
Shape the mixture into small balls and deep fry or air fry them until crisp.
Heat a pan with butter and oil, then add chopped garlic and parsley. Sauté until fragrant.
Add the boiled pasta with salt and pepper, tossing everything well.
Mix curd with mayo, add salt, pepper, chopped parsley, and chopped garlic.
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Add olive oil gradually to achieve the desired smoothness in the chickpea mixture.
Adjust the seasoning of the chickpea balls to your taste preference.
Can I use canned chickpeas?
Yes, canned chickpeas can be used. Just ensure they are well-drained.
How do I know when the chickpea balls are done frying?
The chickpea balls are done when they are golden brown and crisp on the outside.
Can I use a different type of pasta?
Yes, any pasta of your choice can be used for this recipe.
Is there a substitute for corn flour?
You can use all-purpose flour as a substitute for corn flour.
Can the chickpea balls be baked instead of fried?
Yes, you can bake them at 375°F (190°C) until they are crisp and golden.
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