Ingredients
-
400g cooked chickpeas
-
20g pumpkin seeds
-
20g breadcrumbs
-
20g oat flakes
-
1/2 clove garlic
-
3g fine whole salt
-
freshparsley
-
corianderparsley
-
fennel seedsoptional
-
ingredients for the spicy mayonnaise
-
50ml soya milkpure
-
150ml sunflower seed oil
-
6ml extra virgin olive oil
-
6ml lemon juice
-
2g fine whole salt
-
1 teaspoon chilli pepper in oil
-
1 teaspoon smoked paprika
-
1g garlic
Directions
Small chickpea balls dipped in vegetable mayonnaise are always very popular with everyone, young and old!
Ingredients
| 400g cooked chickpeas | |
| 20g pumpkin seeds | |
| 20g breadcrumbs | |
| 20g oat flakes | |
| 1/2 clove garlic | |
| 3g fine whole salt | |
| fresh | |
| coriander | |
| fennel seeds | |
ingredients for the spicy mayonnaise |
|
| 50ml soya milk | |
| 150ml sunflower seed oil | |
| 6ml extra virgin olive oil | |
| 6ml lemon juice | |
| 2g fine whole salt | |
| 1 teaspoon chilli pepper in oil | |
| 1 teaspoon smoked paprika | |
| 1g garlic | |
Steps
|
1
|
Chop the garlic, coriander, parsley and fennel seeds in a food processor, using the blades. |
|
2
|
With your hands, form balls of about 3cm in diameter, place them on a baking sheet and brush them one by one with extra virgin olive oil. |
|
3
|
Using a combination oven, bake them for 15 minutes in steam+convection mode at 180°C, then for 10 minutes in convection mode, again at 180°C, and finally for 5 minutes using the grill function. |
|
4
|
Pour the soya milk, olive oil, lemon juice, garlic, chilli pepper in oil and smoked paprika into a tall glass. Blend with an immersion blender, add salt and carry on blending, pouring in the sunflower seed oil until the mayonnaise forms peaks. |
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