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Thai Chickpea Balls with Fresh Thai Salad & Dipping Sauce

Thai Chickpea Balls with Fresh Thai Salad & Dipping Sauce, brought to you by MiNDFOOD and Sanitarium.

Thai Chickpea Balls with Fresh Thai Salad & Dipping Sauce

A light and refreshing dish for warmer-weather entertaining. Whip these delicious chickpea balls up in minutes, they’re sure to be a hit with family and friends.

Serves  4

2 x 400 grams tins of chickpeas

3 tablespoons of breadcrumbs

2 spring onions

1 bunch of coriander

1 tablespoon sweet chilli sauce or fresh chilli for that extra zing

1 teaspoon crushed garlic

½ lemon, juice of

1 lemon, rind of

Fresh Thai Salad

1 packet mung beans sprouts

3 spring onions

3 medium carrots

1 cucumber

1 red capsicum

1 bunch coriander

1 bunch mint

Fresh chilli (if you like it hot)

Dipping Sauce

¼ cup sweet chilli sauce

3-4 tablespoon lemon or lime juice

1 Drain and rinse the chickpeas and place in the food processor or stick blender and mix until just about all the chick peas form a paste.

2 Remove from the blender and add breadcrumbs, spring onions (roughly chopped), coriander (stalks as well as that is where there is the most flavour), sweet chilli, garlic, lemon juice and rind, mix well.

3 Roll the mixture into balls & lightly cook in a frying pan with a little oil until lightly brown.

Fresh Thai Salad

1 Place your mung beans in a bowl add the roughly chopped spring onions, julienne cut (thin length way strips) carrots & cucumber.

2 Deseed the capsicum and chop into thin strips.Roughly chop the coriander and mint.  Deseed the fresh chilli and slice into thin strips. Toss together in a bowl.

Dipping Sauce

Mix together sweet chilli and lemon or lime juice. Taste and add more lemon or Lime juice to the right consistency and taste

Serve Thai chickpea balls on steam rice, with fresh Thai salad and dipping sauce.

WATCH: Learn how to make Thai chickpea balls with fresh Thai salad and dipping sauce in this month’s instalment of the Smart Eating Cooking Series. Presented by MiNDFOOD’s editor in chief Michael McHugh and Sanitarium Nutrition Service manager Cherry Downing. Click here.

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