These tasty Chickpea And Rice Ballsmake a delicious alternative to rice or potatoes. Cook traditionally by deep-frying as an Indian dish or bake them as our recipe shows you. This dish is nonetheless a good low-calorie, low-fat choice for those with diabetes.
Prep Time

50 mins mins

Cook Time

30 mins mins

Total Time

1 hour 20 mins mins




  • 100 gm (3oz) Laila Easy Cook Rice
  • 1 tbsp sunflower oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 fresh red chilli, seeded and finely chopped
  • 2 tomatoes, skinned, seeded and very finely chopped
  • 1 can chickpeas (410 gm), drained and rinsed
  • 1 egg yolk
  • 3 tbsp chopped fresh coriander
  • tsp paprika
  • salt and pepper


  • Put the rice in a saucepan, add 240ml (8floz) water and bring to the boil.
  • Cover and simmer very gently for 1015 minutes or until the rice is tender and has absorbed all the water.
  • Remove from the heat and leave to cool for a few minutes once you have done this preheat the oven to 180C (Gas mark 4).
  • Heat the oil in a saucepan, add the onion and fry gently for about 5 minutes, stirring frequently, until soft.
  • Stir in the garlic and chilli, and cook for 2 more minutes. Remove from the heat and stir in the chopped tomatoes.
  • Put the chickpeas in a bowl and mash with a potato masher until fairly smooth, or use a food processor if you don't have time. Add the onion mixture, rice, egg yolk, coriander, paprika, and season to taste. Mix together well.
  • Divide the mixture into 12 equal portions and shape each into a ball.
  • Place the chickpea and rice balls on a greased baking sheet and bake for 30 minutes or until beginning to brown, turning them over carefully halfway through the cooking. Serve hot with mango chutney or thick yoghurt.
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