Looking for lunchbox ideas? Rissoles are a great recipe to have in your arsenal. They are a perfect lunchbox snack or can be served as a side dish, starter or part of the main meal. A great finger food for entertaining too! This recipe version can be made with quinoa, arborio rice or millet, depending on your dietary and taste preferences. The sauce or dip you serve rissoles with is as important as the rissoles. An incredible homemade chutney is perfect! This recipe serves 6 when used as part of a main meal.
How to cook delicious spinach and chickpea rissoles
- 1 cup quinoa or millet, thai fragrant rice or amaranth, rinsed
- 2 cups water
- Canola or sunflower oil for frying
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 onion, chopped
- Sprig of fresh thyme
- 1 bunch spinach
- 1 clove garlic, crushed
- 1 cup cooked chickpeas or 1/3 cup dried chickpeas
- 15ml lemon juice
- 1tsp mixed spice
- ¼ cup gram/chickpea flour
- Sesame seeds, roasted (optional)
- Cook the grain in 2 cups of water on low heat for approximately 20 minutes.
- Preheat the oven to 180’C
- In a pan, heat the oil and stir-fry the cumin and coriander seeds until lightly browned. Add the onions and sauté until translucent.
- Add the spinach and garlic and cook until moisture has evaporated.
- Place the chickpeas in a large mixing bowl and mash with a potato masher until mostly broken and squashed but not pureed.
- Add the spinach mixture, grain, seasoning, and lemon juice. Mix well.
- Add the gram flour and mix evenly.
- Pour the sesame seeds into the pan and roast lightly until golden brown.
- Shape the mixture into golf ball size balls.
- Pour the sesame seeds onto a plate and gently roll the balls in the sesame seeds until evenly covered.
- Arrange the balls on a greased baking sheet and bake for 20 – 30 minutes until golden brown.
Tips For Even Better Rissoles
- The original recipe calls for bigger balls but we like the smaller bite size version for extra sesame flavouring and easier eating.
- Sesame seeds are optional, as is the roasting of the sesame seeds prior to applying them to the rissoles. You can apply raw sesame seeds and let them roast slightly in the oven while on the rissoles. We found the cooking time wasn't quite long enough to draw out the delicious roasted sesame flavour.
- The enjoyment of rissoles is in the dip or sauce they are served with. An amazing homemade chutney makes the perfect dipping sauce.
Our Personal Experience
We love these rissoles - they make such yum finger foods! They are perfect for entertaining or as a lunchbox snack. Rissoles are a common feature in our fridge so when we find a recipe we like, it gets well used and loved!