Chickpea Meatballs

Name: Chickpea Meatballs (Gondi)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Makes 12 meatballs/Serves 6
Cuisine: Iranian
Ingredients: 1 teaspoon ground cardamom; 2 tablespoons water; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water*; ¼ cup (20 g) chopped Fresh cilantro or mint; 1 teaspoon dried mint; ½ cup (120 ml) wine vinegar; 3 tablespoons grape molasses* or brown sugar; 3½ cups (830 ml) water; 1 teaspoon sea salt; ½ cup (50 g) chickpea flour; 2 tablespoons olive oil; 1½ teaspoons sea salt; 1 large onion, peeled and thinly sliced; ½ teaspoon turmeric; 1 lb (450 g) ground chicken thigh meat; ½ teaspoon freshly ground pepper; 2 medium onions, peeled and grated

Gondi

Preparation info

Makes 12 meatballs/Serves
6

Difficulty
Medium
Ready in
1 hr 5

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Gondi is popular among the Jewish community of Iran, especially for Shabbat. Some say the name is from one of two villages of the same name in Iran.

Ingredients

Meatballs

2 medium onions, peeled and grated
1 lb (450 g) ground chicken thigh meat

Asia
Iran
Main course

Method

To make the meatballs: In a mixing bowl, combine the onions, ground chicken, salt, pepper, cardamom, saffron-infused rose water, and 2 tablespoons water. Knead the mixture lightly with your hands.
Add the chickpea flour, a little at a time, and continue to knead unt