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Rice balls with chickpeas (v)

Crispy on the outside and slightly soft within, these are reminiscent of falafel but with a fresh, light twist

Adapted from my imagination, with inspiration from Lisa's cauliflower rice

Makes 20 - 30 balls, depending on how large you make them


Original post (with pictures) here


1/3 cup brown rice (uncooked)
~2 cups cauliflower
420g tin chickpeas, drained (~1 1/2 cups)
1 stick celery, chopped
1 tbsp unhulled tahini
1 tsp lemon juice
1/2 tsp dried basil
1/4 cup fresh parsley, finely chopped
Black pepper, to taste


1. Preheat oven to 180'C.

2. Cook rice according to packet instructions (I used the absorption method on the stove-top), until just cooked.

3. Meanwhile, process the cauliflower in a food processor until the mixture resembles rice; about 30 seconds. Add the chickpeas and process until just mashed and combined.

4. Transfer the cauliflower-chickpea mixture to a large bowl. Add the celery, tahini, lemon juice, basil and parsley and mix well to combine. When the rice is cooked, add it to this mixture and stir through.

5. Form rough balls using your hands or a spoon; mine were about the size of golf balls. Place on baking trays lined with baking paper, and sprinkle with black pepper. Bake for 20 minutes or until the outside is crisp.