High Protein Chickpea Balls

These High Protein Vegan Chickpea Balls are made with the hero ingredient of Protein by Nature Moroccan Grains. This quick, easy and delicious recipe was developed by Elisa aka Happy Skin Kitchen, and it is ideal for a picnic or BBQ!

30 mins

Basic

MAKES 4

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INGREDIENTS METHOD

For the chickpea balls: 1 white onion - finely chopped
2 garlic cloves crushed
1 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground cumin
2 tsp dried rosemary
150g chestnut mushrooms - sliced
2 tbsp soy or tamari sauce
1 can (400g) chickpeas
4 tbsp nutritional yeast
4 tbsp oat flour
70g Whitworths chopped apricots
Salt & pepper to taste
For the rest of the bowl: 1 Whitworths Moroccan Grains pouch
1 vine tomato - chopped into small pieces
1 spring onion - finely chopped
A sprinkle of chopped parsley
A handful of Whitworths flaked almonds

Add a drizzle of olive oil to a large pan on a medium heat. Add in the chopped onion and garlic and cook for 5 minuets until caramelised.
Add in all the spices and herbs and cook for 1 more minute.
Add in the sliced mushrooms and cook for 8-10 minutes until all the liquid has evaporated.Add the soy sauce and cook for there final 2-3 minutes.
Transfer the mixture to a food processor together with the drained chickpeas, nutritional yeast. Pulse few times until you have a chunky texture. Add in Whitworths chopped apricots, oat flour and mix everything together.
Shape the mixture into balls and place them in the fridge to firm up for 30 minutes.
Shallow fry the chickpea balls for 8-10 minutes until slightly browned on all sides.
Serve them with Whitworths Moroccan grains, chopped tomato, spring onion, parsley and a generous sprinkle of Whitworths flaked almonds.

High Protein Chickpea Balls

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High Protein Chickpea Balls

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