Chickpea "Meatballs" with Crunchy Romaine Salad

By Chez_Alexander

Ingredients

• 3 cups torn romaine lettuce (about 3 oz.)
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 cup chopped English cucumber
• 1 cup quartered grape tomatoes (about 5 oz.)
• 1/3 cup slivered red onion 3 garlic cloves, divided
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons water
• 1/4 tsp black pepper
• 5 tablespoons tahini (sesame seed paste), divided
• 1/4 cup extra-virgin olive oil, divided
• 1 1/8 teaspoons kosher salt, divided
• 1 (15-oz.) can unsalted chickpeas, drained
• 1/2 cup whole-wheat panko (Japanese breadcrumbs)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 large egg

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Combine lettuce, parsley, cucumber, tomatoes, and onion; set aside.

2. Grate 1 garlic clove. Whisk together lemon juice, 1 1/2 tablespoons water, pepper, grated garlic, 3 tablespoons tahini, 1 tablespoon olive oil, and 3/8 teaspoon salt; set dressing aside.

3. Chop remaining 2 garlic cloves. Process chickpeas in a food processor until almost ground, about 15 seconds. Add panko, cumin, paprika, chopped garlic, remaining 2 tablespoons tahini, and remaining 3/4 teaspoon salt; process until almost smooth, about 15 seconds, stopping to scrape down sides as needed. Add egg; pulse just until combined, 5 to 6 times. Shape mixture into 20 balls (about 1 slightly heaping tablespoon each).

4. Heat a large nonstick skillet over medium-high. Add remaining 3 tablespoons oil; swirl to coat. Add chickpea balls to skillet. Cook, turning occasionally, until browned all over and crisp on the outside, 8 to 10 minutes. Serve chickpea balls with salad; drizzle with tahini dressing. Serve immediately.

Makes 4 servings.