Cauliflower and chickpea balls - my recipe

Updated at: Thu, 17 Aug 2023 03:38:08 GMT

Step 1

Pre heat oven at 200C

Step 2

Mix the marinade altogether, rinse and drain the chickpeas.

Step 3

Lay out cauliflower florets on a foil big enough to wrap everything up. Mix in the marinade and toss well to coat. Wrap up with the foil and roast for 15 minutes.

Step 4

Open foil, toss vegetables, and return to the oven uncovered to roast for an additional 15 minutes. Remove from the oven and let cool down. Discard the lemon peel.

Step 5

In a frying pan, warm up the oil and fry the shallots and garlic gently, add the drained chickpeas and cook for 2 to 3 min

Step 6

Transfer everything into a blender, add the tahini, seeds and breadcrumbs then blend it together until getting a paste. Check for seasoning

Step 7

let it rest in the fridge for 1 hour to regain some firmness

Step 8

Take a spoonful of the chickpea/cauliflower pâté and roll to create small balls. Shape the seeds around the outside of the pâté to make nice, neat spheres

Step 9

Turn the oven to 180 C

Step 10

Line two baking trays with baking paper. Spray the balls very lightly with oil and bake for 10 minutes or until golden and Flip "meatballs" and bake another 10 minutes.

Step 11

cover it with finely diced tomatoes, radish, celery

Step 12

Place a dollop of mayonnaise on the plate, 1 teaspoon of the raspberry sauce and 1 teaspoon of the cucumber/apple sauce. bang with the back of a glass to spread erratically the 3 sauce and lay a ball in the center.

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