Meatless Superballs with Mushrooms and Chickpeas
Ingredients
- 12 portobello or cremini mushrooms, chopped
- 1 tablespoon of Absolute Organic Herb Infused EVOO with Garlic
- Juice of 1 lemon
- 1 cup walnuts or pecans
- 1 can of Absolute Organic Chickpeas, drained
- 1/2 cup of Absolute Natural nutritional yeast
- 3 tablespoons of chia seeds
- 2 small handfuls of parsley
- 1/2 green capsicum, diced
- 1 tablespoon of Absolute Organic Coconut Aminos Vinaigrette
- 2 tablespoons of Absolute Organic Coconut Flour
Preparation
Start by soaking the chia seeds in half cup of water for about 5 minutes until the seeds get a gelatinous consistency and absorbs all the water.
Preheat the oven to 200°C.
Sauté the mushrooms and the capsicum with the EVOO with garlic, the Coconut Aminos Vinaigrette until cooked through. Set aside.
Using a food processor, blend the chia seeds, the mushrooms and all other ingredients together, except for the coconut flour.
Add the coconut flour one tablespoon at a time, until it gets a dough texture. Note that you might need a bit more or less coconut flour.
Mold the mixture into balls and arrange them on a baking tray lined with baking paper.
Bake it for about 12-15 minutes until brown and crunchy.
Serve with your favourite pasta, sandwich or just as a snack with any of our salsas.