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Thai Red Curry Chickpea Balls

The week of #Asian flavors marches on. Bonus is that it's stupid quick and easy.

thai red curry chickpea balls

Slightly Modified Recipe by Making Thyme for Health | Makes: 16 balls | Time: 30 min.



1 can #chickpeas, drained and rinsed

1/2 cup rolled #oats

1/2 cup chopped #carrots (about 2 carrots)

3 garlic cloves, roughly chopped

1/4 cup basil leaves

1 tsp ginger, roughly chopped

1 tsp coriander

1 tsp cumin

1/2 tsp salt

2 tbsp coconut aminos

Curry Sauce

2-3 tbsp #Thai red curry paste

3 tbsp tomato paste

1 cup coconut milk

1/2 cup water

1 tsp brown sugar

1 tbsp lime juice

To Serve

#Cauliflower rice (sauteed mine in Tubby Olive's Persian lime olive oil and it was AMAZING)

Chopped green onions



Preheat the oven to 375°F then line a baking sheet with parchment paper or a silicon mat.

In the bowl of a food processor, add all of the ingredients for the balls starting with the chickpeas and ending with the coconut aminos. Blend for about 10 seconds, until everything is finely chopped and it starts to form a dough.

Scoop out about 1.5 tablespoons of the mixture at a time and arrange on the baking sheet a few inches apart. Bake in the preheated oven for 20 minutes, until light golden brown and firm.

Meanwhile prepare the sauce. In a large skillet over medium-low heat, add the red curry paste, tomato paste, coconut milk, water and coconut sugar. Whisk ingredients together and bring to a low boil for about 5 minutes. Reduce heat to low then squeeze in lime juice and stir.

Once balls are done cooking, serve warm over cauliflower rice and top with sauce. Garnish with green onions and fresh basil, and dig in.

What I ate and drank today

90 oz of water

4 cups of decaf

Mexicali vegan salad

Wakame salad

1 piece of Swiss cheese

1 serving of canned corn

Chickpea balls

2 diet sodas


Some yoga

5.5 miles of walking

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