Classic Moroccan Sardine Balls with Chermoula Sauce

Introduction

Dive into the vibrant flavors of Morocco with these tantalizing Classic Moroccan Sardine Balls with Chermoula Sauce. This delectable dish combines the succulent taste of sardines with a piquant Chermoula sauce, transporting you to the heart of North African cuisine. Sardine balls, a beloved street food in Morocco, are an explosion of flavors, perfect for appetizers, snacks, or as a main course paired with couscous or bread.

Ingredients

For the Sardine Balls:

• 1 can (15 ounces) sardines, drained
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1 egg, beaten
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Chermoula Sauce:

• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 garlic cloves, minced
• 1 tablespoon cumin seeds
• 1 tablespoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 teaspoon salt

Steps

1. Prepare the Sardine Balls: In a large bowl, combine the drained sardines, onion, garlic, cilantro, parsley, egg, bread crumbs, salt, and pepper. Mix until well combined.
2. Form the Balls: Shape the sardine mixture into 1-inch balls.
3. Pan-Fry the Balls: Heat a large skillet with olive oil over medium heat. Once hot, carefully add the sardine balls and cook until golden brown on all sides.
4. Prepare the Chermoula Sauce: Combine all the ingredients for the Chermoula sauce in a food processor or blender and pulse until smooth.
5. Serve and Enjoy: Serve the crispy sardine balls hot with the vibrant Chermoula sauce.

Tips

• For a spicier Chermoula sauce, increase the cayenne pepper to taste.
• If you don't have fresh herbs, you can use 1/4 cup dried cilantro, parsley, and mint instead.
• To make the sardine balls ahead of time, fry them and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven or air fryer before serving.

FAQs

What can I serve with the sardine balls besides Chermoula sauce?

Aioli, harissa, or a simple lemon wedge are great accompaniments for the sardine balls.

Can I bake the sardine balls instead of pan-frying them?

Yes, you can bake the sardine balls at 400°F (200°C) for 15-20 minutes, or until golden brown.

What other substitutions can I make for the ingredients?

Instead of bread crumbs, you can use crushed crackers, almond meal, or quinoa flakes. For the herbs, you can substitute basil or oregano if you don't have cilantro or parsley.