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Broadbean, Pea and Mozzarella Balls

Makes 24


  • 150g dried chickpeas, soaked overnight in cold water
  • 200g double-shelled broad beans (330g shelled, approx. 750g in pods)
  • 50g frozen or fresh peas
  • 1 small Spanish onion, chopped
  • 2 garlic cloves, crushed
  • 1g ground coriander
  • 1g ground cumin
  • 1g smoky paprika
  • 20g roughly chopped flat-leaf parsley
  • 15g roughly chopped mint leaves
  • grated rind of 1 lemon
  • 10g flour
  • 5g bicarbonate of soda
  • 5g salt
  • 125g Australian mozzarella cheese, cut into 5g cubes
  • oil for deep frying
  • 150g Australian natural yogurt
  • 40g tahini
  • 60ml lemon juice
  • smoked paprika, broad beans, mint, to serve
Download Recipe (PDF)


  1. 1. Place drained soaked chickpeas, broad beans, peas, onion, garlic, spices, herbs, lemon, flour, soda and salt in an food processor and process until smooth and combined into a wet paste. Shape tablespoons of mixture around the cubes of mozzarella to enclose.
  2. 2. Heat oil for deep frying to 165-170⁰C and cook balls in batches until golden brown and cooked through. Drain on paper towel.
  3. Combine yogurt, tahini and lemon juice until well combined. Serve balls warm with yogurt sauce, sprinkle with paprika, beans and mint.

Tips / Handy Hints

Balls are best served soon after frying to maintain the stretch of the cheese, however, they can be kept warm in an oven.


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