Afternoon everybody! It’s a late one from me again as I’ve been basking in the sun today and having a bit of a clear out of all the treasures (others may call it junk) that have accumulated in my little flat over the last 6 months.
As it’s coming up to my last few months living in south west London I’m trying to work my way through a ‘London To Do’ list, so I don’t end up moving back home wishing Id’ve done more when I was down here. This means that my bank holiday has so far included a trip to Richmond Park and I’m off to Greenwich Park tomorrow for a picnic and trip to the Royal Observatory, fingers crossed the weather stays nice for us all!
Anyway, back to today’s recipe… As I’ve probably mentioned before, I think chickpeas are kind of amazing, so it seemed only right that I combined my favourite pulses with one of my favourite cheeses: feta. Throw in all the sunshine that we’ve been having lately and I think this recipe is just right for this time of year. Be it at a picnic in the park or at a big family dinner around the table, these bites make for a perfect nibble that can be eaten with pretty much anything. They’re crispy on the outside but fluffy on the inside and are super more-ish with no nasty additives, so what’s not to love?! I served mine up with my go-to tzatziki dip and a wild rice salad and then again for a teddy bears picnic we had when my nephew came to stay, they went down well both times so I hope you enjoy them!
Is anyone doing anything fun for Bank Holiday? And does anyone have any suggestions of things I should do whilst I’m still living here? I’d love to hear from you 🙂
Ingredients (Makes 15 Bites)
1 Tbsp Olive Oil
3 Shallots, finely chopped
2 Garlic Cloves, finely chopped
1 x 400g Can of Chickpeas, drained and rinsed
1 Carrot, grated
80g Feta Cheese, crumbled
1 Medium Egg
70g Fresh Breadcrumbs
Heat the olive oil in a frying pan on medium heat. Cook the shallots and garlic for around 2 minutes, until soft, stirring occasionally so they don’t stick to the pan.
Transfer the shallots and garlic to a food processor and add the chickpeas, carrot, feta and egg, blitz the mixture in the food processor until well combined and transfer to a large mixing bowl.
Season with salt and pepper and add the breadcrumbs, mixing until everything is well combined.
– Preheat the oven to 180C/160C Fan/350F and line two baking trays with foil or greaseproof paper.
Pinch off teaspoon sized portions of the mix and roll into a ball with your hands (adding a bit of flour to your hands can help at this stage).
Place the balls on the prepared baking trays until all the mixture has been used up.
Place the baking tray in the centre of the oven and bake for 30 minutes (turning the balls over half way through baking) until the bites are golden and aren’t soft when pressed.
Remove from the oven and leave to cool for 5 minutes before serving.
Serve with this tzatziki dip and a big salad for the perfect summer dinner!