When you have some leftover Quinoa and Chickpeas , turn them into this delicious and healthy quinoa chickpea balls. These balls are perfect for vegan and also people following gluten-free diet. This recipe is high in protein and also in complex carb. Also I have baked these balls and tried to make it oil free.

For serving these balls I have thinly sliced carrot and cucumbers. These balls are soft from inside so carrot and cucumbers gives some crunch and also this way you can include more vegetables in you diet.

Quinoa Chickpea Balls - Vegan & Oil Free Recipe Servings : 1 Prep : 10 min Cook : 20 min Total : 35 min Print This By: Cooking Healthy Ingredients 1 Cup Cooked Chickpeas

½ Cup Cooked Quinoa

2 Tablespoons Finely chopped green onion

2 Tablespoons Finely chopped cilantro

1 Garlic clove grated

½ Teaspoon Chilli powder

1 Teaspoon Lime juice

½ Teaspoon Garam masala (optional but will add good flavour)

Salt to taste



FOR SERVING

Cucumbers and carrots, peeled and thinly sliced

Sriracha sauce

Directions Step 1 Preheat the oven to 350°F or 180°C and line a baking sheet with parchment paper.

Step 2 Add chickpeas to the bowl of a food processor and pulse on low to pulverise. Alternatively, you can mash them with a fork.

Step 3 Add the chickpea mixture along with the remaining ingredients to a large bowl and stir to combine. Taste and adjust seasonings as needed. You can some oats flour if the mixture is too wet.

Step 4 Scoop out a heaping tablespoon of the mixture at a time and use your hands to roll it into balls, arrange them on the lightly greased baking sheet. Bake for 15 minutes, then gently turn/flip them and bake for another 10-15 minutes. The longer they cook, the firmer they will get. Allow to cool at least 10 minutes.

Step 5 Serve the quinoa chickpea balls over cucumber-carrot noodles with Sriracha sauce. Store leftovers in an airtight container for up to 3 days.