Indian chickpea kofta curry | Spiced baked balls in a creamy sauce

Preheat the oven to 200 °C (180 °C fan) and line a baking sheet with baking paper. Rinse and drain the canned chickpeas thoroughly. Peel the carrot and grate it on the finest grater. Finely chop the onions, garlic cloves, and peeled ginger.

In a large bowl, mash the chickpeas with a fork or potato masher. Mix in the grated carrot, half of the finely chopped onion, one-third of the garlic and ginger, wheat flour, one teaspoon of salt, half a tablespoon of garam masala, and half a teaspoon of ground cumin. Mix the mixture thoroughly.

With lightly oiled hands, shape the mixture into walnut-sized balls (approx. 12-14 koftas), then place them on the prepared baking sheet. Lightly brush or spray them with cooking oil, then bake in the preheated oven for about 20-25 minutes until nicely golden brown and crispy.