Serves 8 as an appetizer


  • 1 1/2 pounds fresh beets, peeled and grated in a food processor
  • 3 1/2 cups chickpeas, drained and rinsed thoroughly
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 2 tsp. lemon zest
  • 1 1/2 cups minced onions
  • 2 Tbsp. minced garlic
  • 1 Tbsp. kosher salt
  • 3 cups panko bread crumbs
  • 6 Tbsp. finely chopped parsley, plus more torn leaves for garnish
  • 6 Tbsp. honey
  • 3 Tbsp. Madras curry powder
  • 4 eggs
  • Neutral oil, such as grapeseed or canola, for frying
  • Additional honey, for serving
  • Harissa, for serving


    Place chickpeas in a food processor and add lemon juice and olive oil. Puree into a smooth paste.

    In the bowl of a large stand mixer, mix chickpea puree and all other ingredients together with the paddle attachment until fully blended. Cover the bowl tightly with plastic wrap and refrigerate until the mixture is stiff (approximately 2 hours.)

    Using a 1-ounce scoop, make balls and place them on cookie sheet lined with parchment. Keep cold until you are ready to fry.

    To fry: Heat 2 to 3 inches of oil in a large, deep saucepan to 350 degrees. Gently place batches of balls in the oil. (Do not overcrowd the pan or the oil temperature will drop and the balls will fall apart.) Cook the balls until they are nicely browned, turning them as needed. Place them on a rack or a paper towel-lined plate to drain the oil.

    Serve warm with a drizzle of equal parts honey and harissa, and some finishing salt and torn parsley leaves for garnish.

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