Chickpea Flour Meatballs

Name: Chickpea Flour Meatballs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 2 medium onion, peeled and grated; ¼ cup (20 g) fresh chopped cilantro, or parsley, basil, or mint; ¼ cup (20 g) fresh chopped cilantro, or parsley, basil, or mint; ¼ cup (20 g) fresh chopped cilantro, or parsley, basil, or mint; ¼ cup (20 g) fresh chopped cilantro, or parsley, basil, or mint; ½ cup (120 ml) vinegar or 1 cup verjuice (ab-ghureh, unripe grape juice)*; 3 tablespoons grape molasses or sugar; 3 tablespoons grape molasses or sugar; 1 teaspoon dried mint; 3½ cups (840 ml) chicken broth or water; ½ cup (120 ml) vinegar or 1 cup verjuice (ab-ghureh, unripe grape juice)*; ½ cup (120 ml) vinegar or 1 cup verjuice (ab-ghureh, unripe grape juice)*; ½ cup (120 ml) vinegar or 1 cup verjuice (ab-ghureh, unripe grape juice)*; 1½ teaspoons sea salt; 1 large onion, peeled and thinly sliced; 3½ cups (840 ml) chicken broth or water; ½ teaspoon turmeric; 2 tablespoons oil, butter, or ghee*; ½ cup (50 g) chickpea flour; 2 tablespoons oil, butter, or ghee*; 2 tablespoons oil, butter, or ghee*; 1 teaspoon ground cardamom; ½ teaspoon freshly ground pepper; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; 1 pound (450 g) ground lamb (or chicken or turkey); 1 pound (450 g) ground lamb (or chicken or turkey); 1 teaspoon sea salt; 1 pound (450 g) ground lamb (or chicken or turkey)

Gondi

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
1 hr 5

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

This dish is particularly popular among the Jewish community in Iran.

Ingredients

Meatballs

2 medium onion, peeled and grated
1 pound (450 g) ground lamb (or chicken

Asia
Iran
Main course
Southeast Asia

Method

Line a sheet pan with parchment paper. In a mixing bowl, add the lamb, onion, salt, pepper, cardamom, and saffron-rose water. Mix lightly using two forks. Add the chickpea flour, a little at a time, and continue to mix until all the chickpea flour has been absorbed (do not overmix). Shape the mixture into walnut-sized meatballs and arrange on the sheet pan. Set aside.