Ingredients:
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup nutritional yeast
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt, to taste
- 2 tablespoons fresh parsley or cilantro, chopped
- Optional: 1/4 cup grated vegan cheese
Instructions:
- Prepare the Flax Egg:
- In a small bowl, mix the ground flaxseed with water and let it sit for 5-10 minutes until it forms a gel-like consistency.
- Cook the Quinoa:
- If not already cooked, prepare the quinoa according to the package instructions. Let it cool slightly.
- Mash the Chickpeas:
- In a large mixing bowl, mash the chickpeas with a fork or potato masher, leaving some chunks for texture.
- Combine Ingredients:
- Add the cooked quinoa, breadcrumbs, nutritional yeast, chopped onion, minced garlic, olive oil, soy sauce, cumin, smoked paprika, black pepper, salt, and fresh herbs to the mashed chickpeas. Mix well.
- Add the flax egg to the mixture and combine thoroughly. If using, fold in the grated vegan cheese.
- Form the Balls:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Using your hands, form the mixture into small balls (about 1-1.5 inches in diameter) and place them on the prepared baking sheet.
- Bake the Chickpea and Quinoa Balls:
- Bake in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm to the touch.
- Serve:
- Let the balls cool slightly before serving. Enjoy them with marinara sauce over pasta, in a wrap, or as a snack with your favorite dipping sauce.
Tips for Success:
- Binding: The flax egg helps bind the mixture. If the mixture feels too crumbly, you can add a bit more flax egg or a splash of water.
- Flavor Variations: Customize the seasoning to your liking with different herbs and spices, such as oregano, basil, or chili flakes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. These balls can also be frozen for up to 3 months. Reheat in the oven to maintain their crispiness.
Baked Chickpea and Quinoa Balls are a healthy, flavorful, and versatile dish that fits perfectly into any plant-based diet. Packed with protein and fiber, they make a satisfying meal or snack that everyone will love. Enjoy these nutrient-packed bites in your favorite dishes!
