CHICKPEA BALL POPPERS
SERVES 5 PORTIONS
FOR THE CHICKPEA BALLS
1 794g (28oz) can chickpeas, drained (save the liquid to use as aquafaba) and rinsed
1 tsp tamari
2 tsp onion powder
1 tsp salt
1⁄2 tsp ground black pepper
4 tbsp aquafaba
1 cup fresh breadcrumbs
FOR THE SPICY MAYO DIP
1⁄2 cup vegan mayonnaise
1⁄4 cup sweet chili sauce
1 tsp tamari
1⁄2 tsp Tabasco
NUTRITIONAL VALUES
Calories: 635kcal
Fat: 13.7g (1.1g S.Fat)
Carbs: 101.6g
Protein: 28.7g
Sugar: 19.6g
Sodium: 867mg
METHOD
CHICKPEA BALLS:
Preheat the oven to 400°F (200°C, or gas mark 6).
In a food processor, combine all of the chickpea ball ingredients. Pulse until the chickpeas are broken down and the mixture is well combined. Form the mixture into 24 bean balls and place them on a baking sheet. 25 minutes in the oven
SPICY MAYO DIP: Combine all the dip ingredients thoroughly.
Serve with toothpicks alongside the chickpea ball poppers in a bowl.
In a food processor, combine all of the chickpea ball ingredients. Pulse until the chickpeas are broken down and the mixture is well combined. Form the mixture into 24 bean balls and place them on a baking sheet. 25 minutes in the oven
SPICY MAYO DIP: Combine all the dip ingredients thoroughly.
Serve with toothpicks alongside the chickpea ball poppers in a bowl.
