🧆 1 cup cooked quinoa (about ½ cup dry quinoa, cooked)
🥫 1 can (15 oz) chickpeas, drained and rinsed
🧅 ½ small onion, finely chopped
🧄 2 cloves garlic, minced
🌿 ¼ cup fresh parsley or cilantro, chopped
🍋 1 tablespoon lemon juice
🥄 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg, for binding)
🥣 ¼ cup oat flour (or breadcrumbs, for texture)
🧂 ½ teaspoon salt
🌶 ½ teaspoon black pepper or smoked paprika
🌿 ½ teaspoon cumin (or Italian seasoning for an herby version)
Instructions
📌 1. Cook Quinoa
- If not already cooked, prepare ½ cup dry quinoa according to package instructions and let it cool.
📌 2. Prepare the Chickpea Mixture
- In a food processor, pulse together chickpeas, onion, garlic, lemon juice, and parsley until slightly chunky.
- Add the flax egg, quinoa, oat flour, salt, pepper, and spices, and pulse again until the mixture is well combined but still textured (not a puree).
📌 3. Form the Balls
- Scoop about 1 tablespoon of the mixture, roll it into a ball, and place on a lined baking sheet.
- Repeat until all mixture is used.
📌 4. Bake Until Golden
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, flipping halfway, until the balls are firm and slightly crispy.
📌 5. Serve & Enjoy!
- Serve warm with hummus, marinara sauce, or tahini dressing.
- Add to pasta, grain bowls, salads, or wraps for a hearty meal.
