In many countries, chickpea balls are little known under this name. It is more common to be called “falafel” or chickpea meatballs. And although they enjoy a reputation behind and a rich cultural history, this preparation stands out for being completely vegan and without an iota of gluten.
So, if you are embarking on a new system of special diet or changing eating habits to get better nutrition and leave behind what concerns the proteins of animal origin, this preparation has fallen from the sky. You will see that it is more than just a dish.
And is that the contributions of the ingredients that compose it are more than fabulous. Most of its benefits come from this wonderful legume:
- It is rich in proteins, starch and lipids.
- Contains oleic and linoleic acid
- It contains folic acid, vitamin B1 and thiamine.
- It is low in sodium and recommended for hypertension.
- Great substitute of the potato and a legume recommended for the whole year, regardless of the season.
These are just some of the implications you get with this particular ingredient. What’s more, with respect to the importance of changing the harmful eating habits for one such as the vegan (and gluten-free), the chickpea balls are a perfect preparation to satisfy hunger without negative consequences .
Follow these simple instructions and learn how to make this healthy and gluten-free recipe for chickpea balls. A dish that you can then popularize and make all yours without needing to mention that it is completely vegan. Ideal for the little ones at home.
Learn how to make vegan and gluten-free chickpea balls
First, start with the sauce
The first thing you should do before starting with the balls of chickpea is to prepare a small dressing with which you will accompany smearing a little in each bite. This will give it a spectacular flavor and make the recipe stand out more for the flavor.
Ingredients
- ½ cup of parsley (60 g)
- 4 tablespoons of olive oil (60 ml)
- 2 garlic cloves without skin
- 1 tablespoon of salt (15 g)
- 1 pinch of pepper
- 3 tablespoons of soy mayonnaise (60 g)
Preparation
- Finely cut the branches of parsley. Make sure you use the whole ingredient, since your contribution in the sauce is important.
- In an electric crusher or mixer, place the other ingredients and begin to beat until you get the texture you like best.
- If you notice that it has been a bit liquid, add a little more mayonnaise of soy and garlic.
Chickpea balls
Remember, proportions can always vary. In this case, the recipe for two people is devised, but if you have guests you can calculate the quantities yourself.
Ingredients
- 3 cups with chickpeas soaked from the previous night (660 g)
- 1 cup of bread crumbs (120 g)
- 2 large onions
- 1 tablespoon of olive oil (15 ml)
- 4 garlic cloves without skin
- 1 tablespoon cumin powder (15 g)
- 1 pinch of black pepper
Preparation
- First, you will proceed with the chickpeas. It is important to start the recipe with the chickpeas soaked from the night before.
- Pour the chickpea cups in a large bowl and drain off the excess water.
- Let them dry a moment, but not completely.
- If you have a food processor, you will save a lot of time. If not, you will have to crush them to form a mash or even dough.
- Then, proceed to spice. For this you will have to sprinkle all the spices in a small cup and combine them.
- Add the spices to the dough and make sure they cover the entire area of the chickpea puree.
- In a pan with a stream of olive oil, sauté the onion with the parsley and garlic cloves until golden brown. It will take you about 3 minutes.
- Almost to finish, pour some oil in another pan and let it heat. Reservation.
- Next, you will shape the balls with the well-washed hands with the chickpea puree.
- Pass them through bread crumbs and make sure they cover the entire surface well.
- Add them to hot oil and brown them well on all sides. Serve and enjoy your gluten-free chickpea balls .