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Chickpea and Quinoa Balls with Avocado Aquafaba Aioli


Scale

Ingredients

Aioli:

  • 7 Tbsp. aquafaba (the liquid from a can of chickpeas)
  • 2 Tbsp. EVOO (extra virgin olive oil)
  • 1 clove garlic
  • 1/4 avocado
  • 1 Tbsp. nutritional yeast
  • 12 Tbsp. lemon juice
  • 1/2 tsp pink salt
  • 1/4 tsp maple syrup

Vegan balls:

  • 1 can chickpeas (no salt added, about 260g, drained and mashed with a potato masher)
  • 1 cup (about 100g) cooked quinoa
  • 3 Tbsp. arrowroot powder or potato starch
  • 1 garlic (grated)
  • 1 tsp pink salt
  • black pepper
  • red pepper or cayenne pepper if you wish

Sauce:

  • 2 Tbsp. tomato ketchup
  • 1 Tbsp. tamari or soy sauce
  • 1/4 tsp smoked sweet paprika

Instructions

  1. Aioli: Place aquafaba in a high-speed blender and blend with the highest speed for 30 seconds until it is light and foamy. Add all the remaining ingredients and blend well.
  2. In a small bowl, mix every ingredient for the sauce and set aside.
  3. In a large bowl, place every ingredient for the balls, and mix well with your hands.
  4. Make 20-25 balls and pan fry with 1-2 Tbsp olive oil for 5-8 minutes or until lightly brown.
  5. Add the sauce at the end, and coat the balls well.

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