Recipe type: Entree
Topik is an Armenian food recipe for vegetarian meatballs.
  • 2 c chickpeas
  • 1 large potato, peeled
  • 4 lb onions, sliced thin
  • 1⁄2 c tahini
  • 1⁄4 c currants
  • 1⁄4 c pine nuts
  • 2 t cinnamon
  • 2 t fresh pomegranate kernels
  • sugar to taste
  • pepper, to taste
  • salt to taste
  1. Soak chickpeas overnight.
  2. Boil chickpeas in a large pot with the potato.
  3. When chickpeas are soft, strain, and remove skins.
  4. Put chickpeas and potato in a food processor until smooth. Add a tablespoon or so of water to the food processor to make it process better but keep it to a minimum.
  5. Add salt and pepper if desired. Chill paste.
  6. Put onions in a large non-stick pot and add a tablespoon of water, turn to medium heat and cover. Stir onions every few minutes until they reduce to about ¼ of their original volume.
  7. To the onions, add the tahini, currants, pine nuts, and cinnamon.
  8. Check the sweetness to be sweet but not too much and add a 1-2 tablespoons of sugar if you like.
  9. Put some paste in the palm of your hand and pat flat. This will be the outside casing of the ball. Place a tablespoon of onion mix in the center and fold the paste up and round it. Roll into a ball. Wrap each one tightly in saran wrap and chill.
  10. To serve, bring balls to room temperature, remove saran wrap and serve drizzled with lemon juice and garnished with parsley.

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