These chickpea balls might remind you fo falafel and they are in fact quite similar, but these have fewer ingredients and work better baked then fried, so they are also lower in fat and higher in protein. Be creative with the spices you add and enjoy them with a fresh dipping sauce (or even with hummus). They make great appetizers, party platters or even lunch bowls. Enjoy them as you please.
YIELDS
15 balls
PREP TIME
COOK TIME
TOTAL TIME
- 2 cans Chickpeas and chickpea brine
- 1/2 cup Oat flour
- 2 tbsp Corn starch
- 2 tbsp Dried or fresh herbs of your choice
- 2 tsp Cumin powder
- 1 tsp Cayenne pepper
- 1 tsp Salt
- 2 cans Chickpeas and chickpea brine
- 1/2 cup Oat flour
- 2 tbsp Corn starch
- 2 tsbp Dried or fresh herbs of your choice
- 2 tsp Cumin powder
- 1 tsp Cayenne pepper
- 1 tsp Salt
Directions
1. Preheat the oven to 300°F and line a baking tray with parchment paper.
2. Drain the chickpeas but keep the brine.
3. Add them to a food processor and blend for a few seconds. You should still have some chunky pieces left.
4. Add the oat flour and corn starch and 5 to 6 tbsp chickpea brine. Blend.
5. Add all other ingredients and blend.
6. With your hands, form small balls. If the dough is too dry and crumbly to form balls, add a few more tbsp chickpea brine.
7. Place the balls on the baking tray.
8. Bake them for about 30 minutes or until they are starting to turn slightly golden brown.
9. Enjoy!
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Photo: Tatiana Von Rheinbaben
