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greek style chickpea meatballs with herb garlic fries
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Loads of garden fresh herbs feature in a vegetarian chickpea meatball, and simple baked fries get tossed in a savory butter sauce to finish off the plate.
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Prep Time 20 minutes
Cook Time 40 minutes
1 hour
Servings 4

Ingredients
  

  • 1 can chickpeas, drained and dried
  • 2 eggs
  • 1/2 cup panko breadcrumbs
  • 1/4 cup diced red onion
  • 1/4 cup fresh basil
  • 1/3 cup fresh parsley
  • 2 tsp dried oregano
  • 1 tsp lemon zest
  • 2 tbsp crumbled feta cheese
  • 2-4 tbsp flour
  • pinch red pepper flakes
  • kosher salt and pepper, to taste

herb butter fries

  • 1 pound russet potatoes
  • 2 tsp olive oil
  • 2 tbsp salted butter
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 1 tbsp fresh oregano

Instructions
 

  • Prep the meatballs. In the bowl of a food processor, blend all ingredients except the flour until a course but cohesive dough forms. If the batter is too sticky to handle, add flour 1 tablespoon at a time until you are able to reasonably roll it into a ball. I used 4 tablespoons total. Keep in mind the mixture will be somewhat sticky no matter what so I recommend you don't exceed 4 tablespoons else you risk a floury final product. Pour meatball batter into a covered container and set in the fridge for about 15-20 minutes. This will help the adherents absorb more of the liquid.
  • Preheat oven to 400 degrees and line a baking sheet with parchment. Roll batter into balls and set with about an inch of space onto the parchment. You may have to wash your hands between every few to ensure you don't lose too much batter to sticking. Trust me, the wetness of the dough makes them more tender! Spray or drizzle the tops generously with oil.
  • Bake for about 15-20 minutes, flipping once halfway through. While these bake, you can prep your potatoes. Rinse and scrub well then dry thoroughly with paper towels or a clean tea towel. Slice into 1/4 inch matchsticks and set onto a baking sheet lined with parchment. Toss with olive oil and sprinkle with salt and pepper.
  • Once the meatballs are finished, remove them from the oven and increase temperature to 425 and set potatoes inside. Bake 40-45 minutes, turning once halfway through.
  • In the final 10 minutes of the potatoes' roasting time, melt butter in a skillet over medium heat. Add garlic and cook 2-3 minutes until fragrant and golden. Decrease heat to low and toss in basil, parsley, and oregano. Keep warm. When potatoes are done, toss into herb butter mixture thoroughly to coat.