Chickpea and Coriander Dumplings Garbanzo and Cilantro
Transform your meal routine with these flavorful Chickpea and Coriander Dumplings, also known as Garbanzo and Cilantro Dumplings—a delightful fusion of aromatic spices and nourishing ingredients. Made with chickpea flour, cooked chickpeas, fresh cilantro, and a medley of bold seasonings like cumin, garlic, and turmeric, these dumplings are fried to golden perfection before being simmered in a vibrant vegetable stock infused with fresh lemon juice. A perfect option for plant-based comfort food, this gluten-free recipe balances hearty texture with zesty freshness. Serve these savory dumplings steaming hot, garnished with spring onions and more cilantro, for a protein-packed dish that's as wholesome as it is irresistible. Ideal for weeknight dinners or as a crowd-pleasing appetizer!
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 1 cup Cooked chickpeas
- 0.5 cup Fresh coriander (cilantro), chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 unit Green chili, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.25 cup Water
- 3 tablespoons Neutral oil (for frying)
- 4 cups Vegetable stock
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Chopped spring onions or scallions (optional, for garnish)
Instructions
In a large bowl, combine chickpea flour, salt, ground cumin, ground coriander, and turmeric powder. Mix well.
Add chopped coriander (cilantro), minced garlic, ginger, green chili, and cooked chickpeas to the bowl.
Gradually add water to the mixture, stirring continuously until a sticky dough forms. If the consistency is too dry, add more water in small increments.
Using slightly wet hands, shape the dough into small, round dumplings (about the size of a walnut). Set aside on a tray.
Heat the neutral oil in a large pan over medium heat. Once hot, fry the dumplings in batches until golden brown on all sides, about 2-3 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.
In a separate pot, bring the vegetable stock to a gentle simmer. Add lemon juice and adjust seasoning with salt to taste.
Carefully add the fried dumplings to the simmering stock and cook for an additional 5-7 minutes to allow them to absorb the flavors.
Remove the pot from heat and let it rest for 2-3 minutes before serving.
Serve hot, garnished with additional chopped coriander and spring onions if desired.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4726 mg | 206% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 39.8 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3781 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
