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Lunch recipe · from the recipe book

Lemon-Dill Chickpea Herb Balls with Rice

Crisp-edged oven-baked chickpea balls packed with dill, parsley and lemon, served over fluffy rice with a crunchy cucumber-tomato salad.

Lemon-Dill Chickpea Herb Balls with Rice

Ingredients

  • 2 cans, drained500 gChickpeas, canned, drained and rinsedpatted dry
  • 1 large50 gEggsbeaten
  • ½ cup50 gPlain dry breadcrumbs
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 1 cup sprigs10 gFresh dillchopped
  • ⅓ cup chopped20 gFresh parsleychopped
  • 3 medium45 gGreen onionsthinly sliced
  • 3 cloves9 gGarlicminced
  • 2 tsp4 gLemon zest
  • 2 tbsp30 gLemon juice
  • 1 tsp2 gGround cumin
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 2 tbsp28 gOlive oil
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved

Steps

  1. Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Bring the rice and water to a boil in a saucepan, cover, lower the heat and simmer 15 minutes; rest off the heat, covered, 10 minutes, then fluff.
  3. While the rice cooks, mash the chickpeas in a large bowl until mostly smooth with some small pieces.
  4. Stir in the egg, breadcrumbs, feta, dill, half the parsley, the green onion, garlic, lemon zest, half the lemon juice, the cumin, black pepper and half the salt until the mixture holds together.
  5. Roll into 20 balls, set them on the sheet pan and brush with half the olive oil.
  6. Bake 22 to 25 minutes, turning once, until golden and firm and the center reaches 160°F (71°C).
  7. Toss the cucumber and cherry tomatoes with the remaining olive oil, the remaining lemon juice, the remaining salt and the remaining parsley.
  8. Serve the herb balls over the rice with the cucumber-tomato salad alongside.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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