Golden Chickpea and Potato Balls – So Crispy and Tasty!
There comes a moment when we just continue to prepare the same dish again and again without even planning to. This is what happened with me when it came to chickpea and potato balls. At some point, I made them spontaneously as an emergency meal since I only had a can of chickpeas and two potatoes at home. Once pan-fried until golden, they turned out super yummy, so I could not help but keep snacking.
In case you want to have something crispy, tasty, and filling, try these chickpea and potato balls! As a result, they will be crispy from the outside and creamy from the inside owing to mashed potatoes and chickpeas. Moreover, I would recommend preparing a refreshing and tangy lemon dill dip to go with your crispy balls.
At first, I made a mistake by using too much vegetable oil to cook my balls since I did not know any better. My first attempt resulted in a greasy dish. Now, however, I add only a little oil to cover the bottom of the skillet to fry my balls slowly.
Thus, these chickpea and potato balls will surprise you with their crispiness, creamy interior, warm flavors, and simplicity. Let me share how I make them.
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Ingredients?
Chickpea and Potato Balls
- 200 g cooked chickpeas (1 cup), drained
- 2 big starchy potatoes, boiled and mashed (500 g / 1.1 lb)
It works well to use starchy potatoes here because they will give your balls the creamiest texture possible.
- 1 small onion, finely chopped (70 g / ½ cup)
- 2 tbsp chickpea flour or oat flour (16 g)
Chickpea flour gives a nuttier taste to these balls, but oat flour produces a softer texture.
- Garlic powder – 2 tsp
- Paprika powder – 2 tsp
- Cumin – 2 tsp
Salt and pepper, to taste
- 2 tbsp fresh parsley (8 g)
Use fresh parsley because it adds a fresh flavor and helps to make your balls more light.
- 2 tbsp panko or breadcrumbs (15 g)
To achieve the best crispiness of your balls, I would suggest using panko since almost always, when I need extra crunchiness, I use panko.
Vegetable oil, for frying
Lemon Dill Dip
- 4 tbsp plant-based yogurt (60 g)
Plant-based almond or soy yogurt will work well in this recipe. I recommend using plain soy yogurt since it has a thicker texture.
- 1 tbsp lemon juice (15 ml)
- 1 tsp mustard (5 g)
- 1 tsp maple syrup or agave syrup (5 ml)
- Salt and black pepper, to taste
Prepare the Potatoes and Chickpeas
First, boil the potatoes until they become fork-tender. To reduce the cooking time and achieve uniform mashing, you may cut the potatoes into smaller pieces before boiling them.
In addition, I always let the steam out of potatoes. They shouldn’t be excessively wet since this issue leads to a gluey consistency.
After this step, mash the potatoes until they become mostly smooth and add mashed chickpeas to the same bowl. I leave some of them since the balls receive a chewy texture.
This mixture starts to develop aromas. In addition, chickpeas will become fragrant once you begin mashing.
Pro Tip: Mashed potatoes should be warm. Otherwise, they will produce a dense mass.
Combine All Ingredients
Now, add a finely chopped onion, chickpea or oat flour, spices, and herbs to mashed potatoes.
Mix them until you obtain a dough-like mixture that can maintain its shape. Onions provide a refreshing taste, while cumin and paprika add warmth to the filling.
Initially, I forgot to test my mixture. As a result, the final dish became pretty bland. However, after tasting the filling before forming the balls, you won’t have problems with their flavors anymore.
Moreover, if the mixture appears too wet, I add more breadcrumbs. On the other hand, if you have the opposite issue, some yogurt and water will solve it.
Form the Balls
Now, portion out your mixture to form 12-14 balls similar in size to a golf ball.
Press them gently while rolling to achieve even density. The balls crack if they contain too much water.
The smell of the filling intensifies once you begin shaping them, which leads to an irresistible desire to take a bite.
Place the balls on a plate or a tray while preparing oil for frying.
Pro Tip: Wet hands are the best option for this task.
Fry Until Golden and Crisp
Pour a thin layer of vegetable oil into the skillet and heat it up over medium heat.
Once it starts shimmering, carefully place the balls into the pan. You should hear slight hissing sounds, meaning the oil has reached the optimal temperature.
Then, continue frying them for several minutes, turning the balls with a spoon to achieve an even golden color and crispiness.
Their smell will become extremely appealing since they emit an intense aroma of warm cumin and toast.
Furthermore, the exterior must remain crunchy, while the balls still appear to be soft on the inside.
Pro Tip: Don’t overcrowd the pan. I learned it the hard way after turning the balls into the steamed ones.
Prepare the Lemon Dill Dip
Finally, mix all ingredients for the dip.
It takes less than a minute to prepare it. However, it dramatically enhances flavors by providing a bright taste of lemon, combined with mustard to bring a mild sharpness.
Sometimes, I store this dip in the fridge for 10 minutes before serving to allow the ingredients to merge.
You should obtain a smooth creamy mixture with a fresh and lemony smell.
Serve Them Hot
Finally, serve your chickpea and potato balls while they are hot and crispy. Place the balls on a plate with the lemon dill dip and sprinkle them with additional parsley.
They combine the crispy exterior with a soft interior and will leave you satisfied. This filling dish works great as an appetizer for your guests’ parties and a main course with salad for your family dinner.
Besides, I have used the leftover balls for a salad sandwich with lettuce and extra dips. However, the final result turned out unexpectedly tasty.
Mistakes to Avoid
Adding watery potatoes
If you have such potatoes, then mash them while letting the steam escape to avoid a wet mixture.
Mashing the chickpeas too much
Avoid transforming the mixture entirely since you will lose the chewy consistency.
Using excessive heat for frying
Do not apply high heat since it burns the outer layer while leaving the inside uncooked. Use medium heat instead.
Ignoring the breadcrumbs
They provide a crunchy crust for the balls, while omitting them results in soft products that fall apart more frequently.
Overcrowding the pan
Such an action reduces the oil temperature and produces steam, which prevents the balls from frying properly. Fry them in batches, if necessary.
Ways to Alter This Recipe
Use different herbs
Sometimes, you can substitute parsley with cilantro or dill, based on your preferences. Dill is perfect with the lemon dip.
Spice them up
Try to add some chili flakes or cayenne pepper for a spicier option. When I did that, my game night guests finished them very quickly.
Bake Them Instead of Frying
If you want to prepare a less caloric dish, then I recommend brushing with oil and baking in a preheated oven (425°F / 220°C).
It provides an excellent crispy exterior with a fluffy interior.
How to Store & Serve?
Surprisingly, these chickpea and potato balls preserve their flavor for a long time.
Room Temperature: Safe for about 2 hours after preparation.
Refrigerator: Store them in a closed container for up to 4 days.
Freezer: Keep in the freezer for up to 2 months. You may reheat them directly from the freezer.
I suggest using either an oven or an air fryer to reheat them to regain the crispiness since the microwave softens it. Despite this, I still use leftovers as the stuffing for wraps and grain salads.
I recommend serving them hot along with a lemon dill dip. However, the leftovers are great as stuffing.
I’ve prepared this dish as a movie night snack, quick lunch, or lazy dinner. They are simple to prepare and highly delicious.
Therefore, I hope you find this recipe helpful and use it often.
