Chickpea Balls in a Saffron Sauce
My daughter is not huge on eating beans straight up but if I puree them and put them in patty or ball then she absolute loves them. She loves any form of lentils and great norther bean so I feel it has to do with the texture more than flavor. This dish she absolutely loved and would not stop eating the chickpea balls so mission accomplished:-) I like to bake my patties and balls instead of frying them because it’s easier and you don’t have to use so much oil but if you prefer a crispy outside them frying them is an option.
Beans and lentils are so good and important for vegetarian and vegan children since not only are they rich in protein but also fiber and iron. Make sure you serve them with some vitamin C rich food to better help the absorption of the iron. I actually served it with broccoli, quinoa and nice glass of strawberry lemonade.
1 cup chickpeas, cooked or canned
1 garlic clove, grated
1 tsp cardamon powder
1 tsp cumin powder
1/2 tsp chili powder
1 tsp No egg powder mixed with 1 tbs water
1 tbs canola oil
Preheat oven to 450F. Place everything in a blender or food processor and blend until a shapeable dough. Add more water if needed. With wet hands, roll the balls and place on parchment paper on cookie sheet. Brush each ball with oil. Bake for 10 minutes.
1/2 cup red onion, chopped
2 tsp canola oil
1/2 tsp saffron threads
1/2 vegan bullion cube, crumbled
1/2 cup hot water
1 cup mimic cream (unsweetened)
salt & pepper to taste
Heat oil in sauce pan on medium heat. Fry onion until glossy, not brown. Add saffron, bullion and water and bring to a boil. Add cream and spices and simmer for about 5 minutes.