• Nikki Wagner

Vegan Lentil & Chickpea (Garbanzo Bean) Balls


A vegan dinner of Lentil & Chickpea Balls with salad, steamed vegetables and tahini sauce (adapted from a Donna Hay recipe).

LENTIL AND CHICKPEA BALLS:

400 g cooked chickpeas 1/2 cup lentils 1 tablespoon dried basil 1tablespoon jalapenos 1 chopped shalot 3 cloves of garlic Salt & pepper to taste

Cook lentils in 2 cups water for 15 minutes, drain. Add all ingredients to a food processor and mix until well combine. Roll into balls and coat with sesame seeds. Bake on a prepared tray for 20 minutes or until brown.

Serve with tahini dressing (tahini, lemon juice, salt, garlic and hot water to thin), seasonal vegetables and/or salad.

You could add a very small amount of coconut flour or a bit of rice flour to the mix after processing and make into patties and fry if you prefer.

Enjoy - N x


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