Scrumptious Chickpea Potato Balls with Cheesy Pasta

Cut 3 small golden potatoes into roughly 1-inch pieces and boil in salted water until tender.

Meanwhile, add the following to a food processor: 1-15oz can chickpeas (rinsed and drained), 1/3 cup parsley leaves, 1/4 cup almond 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 with some texture.

Transfer the mixture to a large bowl and add salt to taste. Mix well.

Drain the cooked potatoes and rinse with cold water. Mash with 2 tbsp plant yogurt until fairly smooth and add salt to taste.

Combine the mashed potatoes with the chickpea mixture and incorporate fully with hands. Form into 1-1/2 inch balls. Optionally brush with olive oil.

Bake on a lined sheet at 400F for 20-25 minutes or air-fry at the same temperature until golden brown.

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.

Heat the mixture in a saucepan while whisking. Once warm, add 4 tbsp nutritional yeast and continue whisking until the sauce thickens. Reduce heat and whisk in 1 to 2 tsp mellow miso until dissolved. Season with salt and black pepper to taste.

Mix the sauce with the cooked pasta.