Recipe for Chickpea Meatballs


  • 250g Natural Life chickpeas
  • Natural Life salt
  • Natural Life pepper
  • 1 onion
  • 2 cloves of garlic
  • 1 tbsp Natural Life ground cumin
  • 1/4 bunch coriander
  • lemon zest, from 1 lemon
  • lemon juice, from 1/2 lemon
  • 400ml seed oil, for frying


  • In a bowl, place the chickpeas, salt and fill with water.
  • Leave in the refrigerator for 12 hours.
  • Strain the mixture and rinse well to remove the salt.
  • Place a deep-frying pan with the seed oil on medium to high heat. The oil should reach 180°C.
  • Transfer the chickpeas to the food processor where they will be pulsed.
  • Add the chopped onion and garlic, cumin, salt, pepper, coriander, lemon zest and juice.
  • Whisk the ingredients very well until the mixture has the texture of wet sand.
  • Shape the mixture into 30g balls and press them down gently with your hands. The mixture will be quite soft.
  • Toss the meatballs in the pan and fry them for 3-4 minutes until they are golden and cooked through. Ready to serve.