Low Sodium Crispy Fried Balls
Satisfy your craving for crunch without compromising on heart health with these Low Sodium Crispy Fried Balls! Made with protein-packed chickpeas, fresh parsley and cilantro, and a blend of aromatic spices like cumin and coriander, this recipe delivers bold, zesty flavors in every bite. These bite-sized delights are naturally low in sodium and fried to a golden perfection for a satisfying crunch. With a simple preparation process—including soaking chickpeas overnight and a quick whirl in the food processor—the mixture is shaped into balls and chilled for easy frying. Ideal as a snack, appetizer, or even a plant-based entrée, these crispy fried balls pair beautifully with a low-sodium dipping sauce or a refreshing herb garnish. Perfect for those seeking a healthier twist on fried foods, this dish is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 cup chickpeas
- 0.5 onion
- 3 garlic cloves
- 0.5 cup fresh parsley
- 0.5 cup fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 2 tablespoons whole wheat flour
- 0.5 teaspoon baking powder
- 2 tablespoons water
- 2 cups oil for frying
Instructions
Begin by soaking the chickpeas in water overnight or for at least 8 hours. Drain and rinse the chickpeas thoroughly after soaking.
In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, black pepper, and cayenne pepper. Pulse the mixture until everything is finely ground but not completely smooth. Scrape the sides as needed.
Add the lemon juice, whole wheat flour, baking powder, and water to the chickpea mixture and pulse again to combine. The mixture should hold together when shaped. If it is too crumbly, add a little more water.
Transfer the mixture to a bowl and cover it with plastic wrap. Refrigerate for at least 1 hour to firm up the mixture.
Once chilled, use a small scoop or your hands to shape the mixture into roughly 1-inch balls. Ensure that the balls are compact to prevent them from falling apart during frying.
In a large pot, heat the oil over medium-high heat. The oil should be hot but not smoking, around 350°F (175°C).
Carefully lower a few balls at a time into the hot oil, making sure not to overcrowd the pot. Fry them, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
Use a slotted spoon to transfer the fried balls to a paper towel-lined plate to drain the excess oil.
Serve the crispy fried balls hot, garnished with additional parsley or a low-sodium dipping sauce if desired.
Nutrition Facts
Calories |
4535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.3 g | 616% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 13.7 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1205 mg | 26% | |
*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.
