Baked chickpea and halloumi no-meat balls

Baked chickpea and halloumi no-meat balls
  • Serves icon Serves 6
  • Time icon Hands-on time 1 hour, Oven time 10-15 min, simmering time 20 min, plus chilling

No meat? No problem. This chickpea and halloumi version is satisfying, tasty and cooked in a rich tomato sauce for ultimate flavour. Serve with crusty bread to soak up the sauce.

Nutrition: per serving

Calories
325kcals
Fat
12.1g (3.8g saturated)
Protein
12g
Carbohydrates
32.5g (7.8g sugars)
Fibre
6.5g
Salt
0.8g
Calories
325kcals
Fat
12.1g (3.8g saturated)
Protein
12g
Carbohydrates
32.5g (7.8g sugars)
Fibre
6.5g
Salt
0.8g

Ingredients

  • 400g tin chickpeas, drained and rinsed
  • Grated zest and juice 1 lemon
  • 1 medium free-range egg
  • 1 tbsp olive oil, plus extra for frying
  • 40g fresh breadcrumbs
  • 250g cooked quinoa
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • 150g halloumi, grated
  • Bunch fresh dill, finely chopped
  • Bunch fresh parsley, finely chopped
  • Bunch fresh coriander, finely chopped
  • 1 red onion, sliced
  • 1 tbsp red wine vinegar
  •  200ml red wine
  • 2 x 400g tins chopped tomatoes
  • Sumac and natural yogurt to serve

Method

  1. Put the chickpeas in a blender or food processor and whizz with the lemon zest and juice, egg and olive oil. Tip into a mixing bowl and stir in the breadcrumbs, quinoa, garlic, ground coriander, 100g of the halloumi, half the chopped herbs and some salt and pepper.
  2. With wet hands, form the mixture into 12 even balls and set aside on a baking tray lined with non-stick baking paper. Chill for 30 minutes.
  3. Meanwhile, heat a little oil in a shallow flameproof casserole or large ovenproof frying pan and cook the onion for 10 minutes until softened. Add the vinegar and red wine and bubble for 2 minutes. Pour in the tomatoes and simmer for 20 minutes until thickened.
  4. Heat the oven to 220°C/200°C fan/gas 7. Heat a glug of oil in a frying pan and fry the balls for 5 minutes (in 2 batches if the pan isn’t large) until browned all over.
  5. Nestle the no-meat balls in the tomato sauce, grate over the remaining 50g halloumi and bake for 10-15 minutes. Serve sprinkled with the remaining herbs and a little sumac, with yogurt to dollop.

delicious. tips

  1. The halloumi adds a salty-tangy flavour and helps the balls stick together when baking.

  2. Make the balls and sauce (up to the end of step 3) up to 48 hours ahead. Chill separately. Brown, then bake the balls and serve in the reheated sauce.

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3.6 votes

Reviews

Read what others say...

  1. This was a delicious dish although I did add a tbsp of dark brown sugar to the tomato sauce (most tomato sauces benefit from the addition of a little sweetness) as it was very bitter with the wine and vinegar. It was very yummy.

    1. Hi Jackie – apologies for the problems you experienced viewing this page. The full ingredients list and method are now available to view. Happy cooking!

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3.6 votes

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