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: ½ teaspoon turmeric; 2 tablespoons water; 2 medium onions, peeled and grated; 1 large onion, peeled and thinly sliced; ½ cup (50 g) chickpea flour; 3 tablespoons grape molasses* or brown sugar; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water*; 3½ cups (830 ml) water; ½ teaspoon freshly ground pepper; ½ cup (120 ml) wine vinegar; 1½ teaspoons sea salt; 1 teaspoon sea salt; 1 lb (450 g) ground chicken thigh meat; 1 teaspoon ground cardamom; 1 teaspoon dried mint; 2 tablespoons olive oil; ¼ cup (20 g) chopped Fresh cilantro or mint

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