Baked Chickpea Balls
As an Amazon Associate, I earn from qualifying purchases.
Print Recipe Servings 33 Balls
Ingredients
- 5 cups cooked chickpeas 26 oz
- ¼ bunch fresh parsley 1 oz, chopped
- 1 onion 3.5 oz
- 4 cloves garlic
- ½ cup frozen sweet corn 2.3 oz
- ½ cup frozen green peas 2.3 oz
- 1 medium carrot 4.5 oz, diced
- ½ cup red pepper 2.4 oz, diced
- 3 tbsp ground flax seed
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp curry powder
- 1 tsp coriander
- 2 tsp salt
Instructions
- Preheat the oven to 350°F (180°C).
- Place the frozen corn, green peas and diced carrot in a saucepan with ½ cup (120 ml) water. Bring to a boil and cook for 10 mins. Once ready, drain the water.
- Meanwhile, put the onion, garlic, cooked chickpeas, and chopped parsley in a food processor. If your food processor is small you'll need to work in batches. Pulse for a few minutes. You may need to scrape down the sides from time to time. Do this until everything is well mixed. Put the mixture in a large bowl.
- Add the cooked and drained corn, peas, and carrot, and the diced red pepper to the bowl as well. Season with paprika, cumin, curry, coriander, and salt. Add the ground flax seed and stir everything well.
- Take about a full teaspoon of the mixture and roll into small balls or patties. Place them on a baking sheet lined with parchment paper. Bake for 20 minutes.
- Enjoy them topped with our quick 5-minute Cashew Sauce.
Notes
- If you use dry chickpeas, you'll need about 2 cups (360 g). Soak them overnight (for 12 hours). Then, put them in a pot, cover with water, and bring to a boil. Cook for about 40 mins or until soft.
- You can shape the chickpea mixture into balls or patties and make a veggie burger.
- You can add different vegetables to the balls according to your taste or leave some out.
Want More Details?
For a more detailed version of this recipe, visit our full ad-supported site wellnessdove.com.