Ingredients
Bean Purée:
- 1 can cannellini beans, drained and rinsed
- 1/2 cup (125 mL) plain, fat-free Greek yogurt
- 1 tbsp (15 mL) lemon juice
- 1 clove garlic
- 1/2 tsp (2.5 mL) ground cumin
- 1/4 tsp (1.25 mL) each salt and pepper
Meatballs:
- 2 cups (500 mL) fresh breadcrumbs
- 1/3 cup (75 mL) milk
- 1 egg
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp (2.5 mL) each ground cinnamon, ground cumin and ground coriander
- 1/2 tsp (2.5 mL) salt
- 1 lb (0.5 kg) ground chicken
Garnish:
- 1/4 cup (60 mL) fresh cilantro, chopped
- 2 tbsp (30 mL) pine nuts, toasted
- 2 tbsp (30 mL) olive oil
- paprika, for garnish
- 2 pitas, toasted and cut into wedges
Instructions
- Bean Purée
- 1 Place the beans, yogurt, lemon juice, garlic, cumin, salt and pepper in a food processor. Pulse until very smooth; add up to 2 tbsp (30 mL) water, if necessary. Place in a small saucepan and cook, stirring often for 5 minutes or until heated through. Adjust seasoning to taste. Set aside and keep warm until ready to serve.
- Meatballs
- 1 Meanwhile, preheat the oven to 400ºF (200ºC). Mix the breadcrumbs with milk; let stand for 5 minutes. Stir in the egg, shallot, garlic, cinnamon, cumin, coriander and salt. Crumble in the ground chicken. Gently mix until well combined. Roll into 24 meatballs and place on a parchment-lined baking sheet. Lightly coat the top with cooking spray. Bake for 15 minutes or until golden and cooked through.
- Garnish
- 1 Spread the bean purée on a large, shallow platter and top with meatballs. Sprinkle cilantro and pine nuts over the dish. Drizzle with oil and dust with paprika. Serve with toasted pita.