When I made the cauliflower chickpea slider patties, I rolled some of the batter into balls as well. Easy way to bring versatility in your weekly meal plan with just a slight design adjustment.
Topped with a cashew cheese sauce & crisped fried fresh oregano, adding mood enhancing B12, body toning complete protein, & skin moisturizing fats which now with the possible snow storm happening our mugs need!
Cauliflower Chickpea Balls
1 can organic chickpeas
1/2 big onion, diced small
1 cup coconut flour
Sea salt to taste
1.Preheat oven 375
2.Steam onions and cauliflower on stove until cauliflower is fork tender.
3.While cooking smash up chickpeas in bowl with bottom of cup. Add rest of ingredients.
4.Mix everything together with hands.
5.Form into golf sized balls or smaller if desired.
6.Place on pan lined with parchment paper. Cook until firm. Depending on size & oven 15- 20 min.
1 cup soaked cashews (If not soaked no worries, you will just need to add more water)
2 Tbsp nutritional yeast
1 Tbsp fresh lemon juice
1 tsp cumin
1 tsp sea salt
3/4 cup water
Place all ingredients in MagicBullet or high speed blender. Blend till smooth. Add water 1 Tbsp at a time if needed. Want it to be saucy.
In a medium high heat pan with coconut oil add fresh oregano leaves & cook till crisp. About 5-10 min.
Top balls with cheese and oregano. Or simply forget oregano and just dunk balls in cheeze.