Moroccan Monday: Chickpea Balls

Kefta means ground meat, and Kefta Mkaouara is a traditional Moroccan tagine dish with meatballs and eggs in tomato sauce. We obviously didn’t cook meat and eggs today, but inspired by this dish we made chickpea balls and tomato sauce. We don’t have a tagine, so we just baked the balls in the oven and prepared the sauce on stove. We served them separately, but you can also mix them together.

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Chickpea Balls

4 dl cooked chickpeas (or 1 can)
1 small onion
1 dl chickpea flour
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1 tbsp chopped cilantro
2 tbsp chopped parsley
salt, pepper
oil for brushing

Mash the chickpeas until there are no whole chickpeas left. Use blender if you prefer smoother texture. Finely chop the onion. Mix all the ingredients together, add couple of tbsp water if it looks too dry. Form balls and put them on a baking sheet. Brush the balls with oil and bake about half an hour in 200 Celsius degrees. Serve with tomato sauce and couscous/potatoes/rise.

Tomato Sauce

2 onions
1-2 tbsp chopped parsley
1 can tomato passata or crushed tomatoes
1 tsp cumin
1 tsp pepper
2 garlic cloves
1 tsp cinnamon
0,5-1 tsp cayenne

Chop the onions and garlic. Put all the sauce ingredients to a saucepan and simmer at least 30 minutes. Serve with chickpea balls.

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