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!
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VEGAN SPINACH AND CHICKPEA CURRY
Ingredients
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- 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
Instructions
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- 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.
