Spicy vegan balls of chickpeas and quina
Who fancies spicy balls in pita bread? I would raise your hand, because these balls are insane. I saw them in a video by chef Max La Manna on Instagram and immediately got an appetite. Prepare them with lots or little hot sauce. We opt for a lot. Tasty balls with spice.
Kitchenware
- hand blender
- cutting board and knife
- frying pan
- container and spoon for mixing sauce
- baking dish
Ingredients
Vegan balls
- 500 gr dried chickpeas* or 2 tins of canned chickpeas
- 200 gr quinoa or couscous
- ½ red onion
- 3 garlic cloves
- 1 el paprika
- 2 fluorescent parsley
- black pepper
- salt
- optional pita bread and cucumber
Spicy marinade
- 4 el hot sauce (e.g. sriracha sauce)
- 2 el soy sauce
- 2 fluorescent brown sugar (unrefined is more sustainable)
- 1 el cornstarch
- 2 fluorescent water
- optional for topping: chives and coriander
Instructions
Making vegan balls
- Preheat the oven to 200°C.
- Wash, peel/peel and chop all spices.
- Prepare the quinoa or couscous as directed on the packet.
- Mix the chickpeas, quinoa (or couscous) together with all the herbs and spices in a blender. Make sure it becomes a kind of smooth 'dough' that you can turn into balls.
- Turn small balls and place on a baking dish.
- Bake the balls until crispy brown for 20 minutes, remembering to turn occasionally.
Making spicy marinade
- Mix all the marinade ingredients in a bowl and stir well.
- Heat a pan and heat the sauce.
- Add the vegetable balls to the pan and fry with the marinade.
- Garnish the balls with chives and coriander (optional).
- Serve on a pita bread or a wrap with strips of cucumber.
Notes
*Dried chickpeas should be soaked for at least 8 hours in a pan of cold water and then boiled for 40 minutes before you can make them into balls.