Indian chickpea and minced meat meatballs

Ingredients for 4 servings:

• 300 g minced beef
• 150 g chickpeas, drained (canned)
• 100 g onion(s), finely diced
• 20 g freshly grated ginger, more if needed
• 2 cloves garlic, finely chopped
• some chili pepper(s), finely chopped
• ½ tsp cumin powder
• 1 tsp coriander powder
• ¼ tsp nutmeg, freshly grated
• 1 tsp peppermint, dried and crushed
• 2 tsp garam masala
• 2 tbsp parsley
• 1 egg(s), size M
• 2 tbsp lemon juice
• some salt
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

well-seasoned and slightly spicy

Mash the chickpeas with the back of a knife and then chop finely. Fry the onions, garlic, chili, and ginger in hot oil, then let cool. Add them to the chickpeas and mix thoroughly with all the other ingredients to form a meatball dough. Divide into eight portions and form into meatballs. Refrigerate these for about an hour. Heat oil in a pan and fry the meatballs thoroughly. Traditionally served with fried onion rings, flatbread, and chutney. Recommendation: My Indian apple and raisin chutney.