Chickpea Potato Balls with Cheesy Pasta

Cut 3 small golden potatoes into roughly 1-inch pieces

Boil the potatoes in salted water until tender

Meanwhile, add to food processor: 1-15oz can chickpeas (rinsed and drained), 1/3 cup parsley leaves, 1/4 cup almond flour (or other flour), 1.5 tsp garlic powder, 3/4 tsp cumin, 3/4 tsp smoked paprika, 3/4 tsp chili powder, 3/4 tsp cayenne

Pulse until chickpeas are finely chopped, but retain some texture

Transfer the mixture to a large bowl and add salt to taste then mix well with a spoon

Drain the cooked potatoes and rinse with cold water

Combine the potatoes with 2 tbsp plant yogurt and mash with a potato masher until fairly smooth then add salt to taste

Transfer the potato mixture to the bowl with the chickpea mixture and use hands to incorporate fully

Form into about 1-1/2 inch balls

Optionally, brush the outside of the balls with olive oil

Bake on a lined sheet at 400F until golden brown, about 20-25 minutes, or cook in an air-fryer at the same temperature

Cook pasta as per packet directions

Whisk together 2 cups plant milk, 1 tsp garlic powder, 1/2 tsp dried thyme, and 2 tbsp tapioca starch or arrowroot flour

Heat the mixture in a saucepan while whisking

Once warm, continue whisking and add 4 tbsp nutritional yeast

Cook and whisk until the sauce almost reaches desired thickness

Reduce heat to low and whisk in 1 to 2 tsp mellow miso (or to taste) until fully dissolved

Add salt and black pepper to taste

Mix the sauce with the desired amount of cooked pasta