Broadbean, Pea and Mozzarella Balls
24Serves
EasyDifficulty
25 MINSPreparation
5 MINSCooking
With their oozy mozzarella centres, these spicy broad bean and pea balls, with nutty sesame yoghurt are ideal vegetarian party fare.
Ingredients
150g dried chickpeas, soaked overnight in cold water
200g double-shelled broad beans (330g shelled, approx. 750g in pods)
50g frozen or fresh peas
1 small Spanish onion, chopped
2 garlic cloves, crushed
1g ground coriander
1g ground cumin
1g smoky paprika
20g roughly chopped flat-leaf parsley
15g roughly chopped mint leaves
grated rind of 1 lemon
10g flour
5g bicarbonate of soda
5g salt
125g mozzarella cheese, cut into 5g cubes
oil for deep frying
150g natural yoghurt
40g tahini
60ml lemon juice
smoked paprika, broad beans, mint, to serve
200g double-shelled broad beans (330g shelled, approx. 750g in pods)
50g frozen or fresh peas
1 small Spanish onion, chopped
2 garlic cloves, crushed
1g ground coriander
1g ground cumin
1g smoky paprika
20g roughly chopped flat-leaf parsley
15g roughly chopped mint leaves
grated rind of 1 lemon
10g flour
5g bicarbonate of soda
5g salt
125g mozzarella cheese, cut into 5g cubes
oil for deep frying
150g natural yoghurt
40g tahini
60ml lemon juice
smoked paprika, broad beans, mint, to serve
Method
- Place drained soaked chickpeas, broad beans, peas, onion, garlic, spices, herbs, lemon, flour, soda and salt in an food processor and process until smooth and combined into a wet paste. Shape tablespoons of mixture around the cubes of mozzarella to enclose.
- Heat oil for deep frying to 165-170°C and cook balls in batches until golden brown and cooked through. Drain on paper towel. They can also be airfried if preferred.
- Combine yoghurt, tahini and lemon juice until well combined. Serve balls warm with yoghurt sauce, sprinkle with paprika, beans and mint.
Handy Tips
Balls are best served soon after frying to maintain the stretch of the cheese, however, they can be kept warm in an oven.