Chickpea & Fennel Balls
Servings Prep Time
18-20balls 20minutes
Cook Time
30minutes
Servings Prep Time
18-20balls 20minutes
Cook Time
30minutes
Ingredients
Coating
Instructions
  1. Heat 1 tsp (5 mL) oil and butter in large frying pan set over medium-high heat. When hot, add fennel, fennel seeds, crushed pepper and salt; reduce heat to medium. Stir often, until soft, 6 to 8 minutes. Add garlic and pine nuts; stir often until fragrant, 2 to 3 minutes. Remove from heat; cool mixture slightly.
  2. Toss into a food processor; pulse to coarsely chop, and then add remaining ingredients. Pulse until well mixed; scrape down sides occasionally. Let stand for 10 minutes so ingredients absorb. (Make ahead: cover and refrigerate mixture overnight.) Form mixture into walnut-sized balls.
  3. For coating, in small bowl, combine Parmesan and panko. Working with one meatball at a time, gently dredge in coating.
  4. Heat oil and butter in large frying pan (preferably non-stick) set over medium-high heat. When hot, add balls (work in batches if needed). Fry until golden, turning balls over gently, 6 to 8 minutes. Keep warm in 375°F (190°C) oven until serving.
Recipe Notes

Nutrients per serving (meatball): 104 calories, 4 g protein, 5 g fat (1 g saturated fat), 11 g carbohydrates (2 g fibre), 16 mg cholesterol, 230 mg sodium