Chickpea & Quinoa Balls with Avocado Aquafaba Aioli

Minako Umehara

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Instagram: @365cleaneats

INGREDIENTS

Avocado Aquafaba Aioli

7 tbsp aquafaba

2 tbsp extra virgin olive oil

1 clove garlic

¼ avocado

1 tbsp nutritional yeast

1-2 tbsp lemon juice

½ tsp pink salt

¼ tsp maple syrup

Chickpea & Quinoa Balls

1 can chickpeas (no salt added, drained well and mashed with a potato masher)

1 cup 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

¼ tsp smoked sweet paprika

METHOD

Place aquafaba in a high-speed blender and blend on the highest speed for 30 seconds until it is light and foamy. Add all the remaining aioli ingredients and blend well. In a small bowl, mix every ingredient for the sauce and set aside. In a large bowl, place every ingredient for the balls, and mix well with your hands. Make 20-25 balls and pan fry with 2 tbsp olive oil for about 10 minutes or until lightly brown. Add the sauce at the end and coat the balls well.

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