What to do
- Whisk together the eggs, soy sauce and Mirin in a bowl.
- Heat the oil in the non-stick frying pan over medium heat.
- Put the minced chickpeas, garlic, lemon zest, breadcrumbs, spices, parsley and eggs into the large bowl. Combine them using your hands, gradually adding 1 tbsp of olive oil.
- Roll tablespoons of mixture into balls and refrigerate them while making the sauce.
Make the sauce
- Peel and finely chop the onion and garlic.
- Finely chop the tomatoes, in using fresh.
- Finely chop the silverbeet and coriander leaves.
- Add the olive oil and onion to the saucepan and cook over a medium—high heat for 2–3 minutes until soft. Add the garlic and cook for a further minute.
- Add the tomatoes, tomato paste and stock. Let the sauce simmer gently for 8–10 minutes.
- Set up the two frying pans to cook the chickpea balls. Heat 1 tbsp of olive oil in each frying pan.
- Cook the balls over a medium heat in two or three batches, tossing in the pan occasionally, until golden all over.
- Add the chickpea balls and cayenne pepper to the sauce and allow to gently simmer for a further 5–10 minutes until the sauce has reduced slightly and the flavour is rich and spicy.
- Remove from heat and toss through silverbeet and herbs. Add a dollop of yoghurt to the sauce before serving on platters to share.
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