Harry and I try to go vegetarian at least 2 days a week. It has been working out really well and has encouraged me to be more adventurous and nutritionally aware of vegetarian diets. These little chickpea bites were a huge success - I know something's OK when Harry tries to grab food from out of my mouth.
This recipe is versatile for you to mix and match with more favourable vegetables.
Tip: These can be eaten on their own as a snack, placed in lunch boxes, used as sandwich fillers, or as dippers for dips like tzatziki.
Ingredients
Makes around 18 balls - can be frozen
1/2 small brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 zucchini, chopped
1/4 cup mushrooms, chopped
1 clove garlic, crushed
2 - 3 tbs extra virgin olive oil
1 tin organic chickpeas
1 tbs mayonaise
2 tbs quick oats (or oat bran)
1 tbs wholemeal plain flour
3 tbs freshly squeezed orange juice
3 tbs flat leaf parsley
Method
1/ Preheat your oven to 200oC. Line a baking tray with baking paper.
2/ Combine the onion, carrot, celery, garlic, zucchini and mushrooms in a food processor. Process until finely chopped but not pureed.
3/ Heat the oil over medium in a small frypan and sauté the processed vegetable mix for around 5 minutes (stir occasionally and be careful not to burn).
4/ Meanwhile, combine the chickpeas, mayo, oats, flour and orange juice in the processor. Process until the chickpeas are in small pieces (but not completely smooth). Add the parsley.
5/ Combine the chickpea and vegetable mix, form small balls (around a tablespoon size or smaller). Place on the baking tray and bake for around 30 - 40 minutes or until the balls are golden brown.
This recipe is versatile for you to mix and match with more favourable vegetables.
Tip: These can be eaten on their own as a snack, placed in lunch boxes, used as sandwich fillers, or as dippers for dips like tzatziki.
Ingredients
Makes around 18 balls - can be frozen
1/2 small brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 zucchini, chopped
1/4 cup mushrooms, chopped
1 clove garlic, crushed
2 - 3 tbs extra virgin olive oil
1 tin organic chickpeas
1 tbs mayonaise
2 tbs quick oats (or oat bran)
1 tbs wholemeal plain flour
3 tbs freshly squeezed orange juice
3 tbs flat leaf parsley
Method
1/ Preheat your oven to 200oC. Line a baking tray with baking paper.
2/ Combine the onion, carrot, celery, garlic, zucchini and mushrooms in a food processor. Process until finely chopped but not pureed.
3/ Heat the oil over medium in a small frypan and sauté the processed vegetable mix for around 5 minutes (stir occasionally and be careful not to burn).
4/ Meanwhile, combine the chickpeas, mayo, oats, flour and orange juice in the processor. Process until the chickpeas are in small pieces (but not completely smooth). Add the parsley.
5/ Combine the chickpea and vegetable mix, form small balls (around a tablespoon size or smaller). Place on the baking tray and bake for around 30 - 40 minutes or until the balls are golden brown.
No comments:
Post a Comment