Pesto Chickpea Balls

GF, DF, V and RSF - serves 4

Ingredients:

  • 2 cans of organic chickpeas

  • 1/2 cup of aquafaba (the liquid from the can of chickpeas)

  • 1/2 cup pesto (recipe in condiments)

  • 1/4 cup coconut flour

  • Zest of 1 lemon

  • Salt and pepper to taste

  • 3 large zucchini spiralized

  • 250g cherry tomatoes

  • 150g spinach/rocket

  • Fresh basil leaves

  • Juice of 1 lemon

  • Sprinkle of chilli flakes

  • Nutritional yeast to top

Method:

  1. Pre heat oven to 180 degrees C and line a baking tray with paper.

  2. In a food processor add the chickpeas, pesto, aquafaba, lemon zest, salt and pepper and blitz until smooth.

  3. Stir through the coconut flour. Using a spoon scoop out a heaped spoonful and roll into a bowl. Repeat and place on the baking tray.

  4. Brush over the balls with some olive oil and bake in the oven for 30 minutes.

  5. With 10 minutes to go, prep the rest of your ingredients.

  6. Add the zoodles to a heated pan, season with salt and pepper and chilli flakes.

  7. Once chickpea balls are done, add the zoodles, spinach, cherry tomatoes, fresh basil leaves, lemon juice and nutritional yeast to your bowls. Drizzle over a little olive oil and top with the chickpea balls.

LunchEmma Cathievegetarian, chickpeas, zoodlesComment