For those of you signed up to Veganuary or who simply want more plants in your life, these little balls of vegan goodness will fast become favourites of yours.
With slow releasing carbs and plant protein from the chickpeas along with super spice, turmeric and some fiery chilli, these are flavoursome, filling and good for you too!
These guys make for an unbeatable lunch and mid-slump snack to pick you up!
Let me know if you make them, won’t you?!
Interestingly, having tried them both fried and baked, I surprised myself with this recipe and prefer them baked. They almost taste like little chickpea cakes baked- something magical seems to happen when you bake and the method sweetens them up some how. Try it!
- 3-4 tbsp mild olive oil
- 1 red onion, diced
- 2 garlic cloves, sliced
- 1/2 red chilli, finely chopped
- 400g tin chickpeas, drained and rinsed
- 100g/3½oz hummus
- 1/2 tsp cinnamon
- 1/2 tsp tumeric
- 1 tsp ground cumin
- handful of fresh coriander, finely chopped
- 50g/2oz spelt flour
- ½ tsp sea salt
- freshly ground black pepper
- squeeze of lemon
Fry the onions in olive oil until they turn golden then add the garlic and chilli which cook faster and remove from the pan. In a medium sized bowl add these to the chickpeas (drained if in water), hummus, flour, any remaining oil, coriander, spices, salt and pepper and blend until you have a smooth but thick consistency. Create small balls (or bigger if you prefer) and add to a greased baking tray and bake until golden brown (usually 20 minutes at 180°).
Serve with a squeeze of lemon and chilli sauce. You will not stop eating these, I promise!