This recipe is a variation of a traditional keftes (meatball) cooked by people of Rhodes island, a keftes uniting West with East. Chickpeas are boiled and mashed, then mixed with tahini and twisted with zucchini resulting in a new kind of greek zucchini balls. In a nutshell, something in-between humus and greek zucchini balls that shows the way to an amazingly delicious result. Fry it (as tradition has it) or bake it in the oven for a healthier alternative!
- 250 g boiled chickpeas
- 250 g zucchini
- 2 tablespoons tahini
- 3 cloves of garlic cut into thin slices
- 1 onion cut into small cubes
- 1 bunch of fresh coriander (minced)
- 1 teaspoon hot paprika
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper
- Olive oil for sautéing
- Use the vegetable slicing surface of a box grater to grate zucchini. Then, place it in a colander.
- Add salt to the zucchini and allow its liquids to drain through the colander. Press it with your hands to get all the liquid out of it.
- Over fairly high heat, preheat a non-stick frying pan covered with a tablespoon of extra virgin olive oil. Then add the onion and the garlic.
- Sauté them until they become golden brown.
- Add the zucchini and allow to sauté for one minute.
- Remove from heat.
- In a blender, place all ingredients and blend until they become one.
- Add salt to taste.
- Use a spoon or an ice cream scoop to shape mini “meatballs”.
- Bake for 20 minutes over 180° C in a properly preheated oven. At halftime, flip them over to cook their other side.
- Alternatively, sauté both sides using a bit of olive oil in a non-stick frying pan.