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+ servings

Topik (Topig)

A vegan Lenten appetizer made of spiced chickpeas and potatoes.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Appetizer, Main Course
Servings 21 pieces


  • 16 oz chickpeas (1 large can, drained, rinsed, skins removed- note you can choose to soak dry chickpeas for 12 hours if you prefer)
  • 2 red potatoes, small (boiled, peeled, and cut in half)
  • 1 onion, medium (finely chopped)
  • 1 tbsp olive oil
  • ¼ cup tahini
  • 1 tsp cumin, ground
  • ¼ tsp red (cayenne) pepper
  • ¼ tsp black pepper
  • 1 tsp dried mint
  • ½ tsp salt
  • ¼ cup pine nuts (chopped)
  • ¼ cup currants


  • Saute the onions in hot oil in a skillet until softened. Set aside.
  • Process the chick peas and cooked potatoes in a food processor using the metal “S” blade.
  • Place the ground chick peas, potatoes and remaining ingredients in a large mixing bowl; mixed well. 
  • Use hands, knead the ingredients together, making sure the mixture holds together. NOTE: kept a bowl of water nearby to dip my hands, if mixture felt a little dry.
  • Shape the mixture into 21 ping pong sized balls.
  • Cut 21 (6”x6”) squares out of two-ply cheesecloth, and 21 (10”) strands of kitchen twine.
  • Wrapped each ball in a cheesecloth and tied the top with a piece of twine.
  • Cook several topiks at a time in a pot of salted, gently boiling water, until they floated to the top- about 5 to 7 minutes.
  • Remove each from water; allowed them to cool on a wire rack; untied them.
  • Serve the topik with a drizzle olive oil and squeeze of fresh lemon.
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