Chickpea Rice Balls with Roasted Capsicum Dip
GF, DF, V and RSF - serves 4
Ingredients:
Dip:
3 red capsicums deseeded
2 garlic cloves
2 tbsp extra virgin olive oil
1/2 tsp smoked paprika
1 /2 tsp cumin
1/2 tsp chilli flakes
2 tbsp lemon juice
1/2 cup cashews
Salt and pepper
Chickpea Balls:
2 cans of organic chickpeas rinsed
1 carrot grated
1/4 cup chopped basil
1/4 cup chopped parsley
2 garlic clove grated
Juice of 1/2 lemon
Salt and pepper
1 cup cooked brown rice/quinoa
3 tbsp extra virgin olive oil
2 tbsp hulled tahini
Sesame seeds to roll in (optional)
Method:
Preheat your oven to 190 degrees C and line a baking tray with baking paper.
Place you capsicums on the tray and drizzle with olive oil and bake for around 30 minutes.
While this cooks prepare your rice balls. Cook you rice to instructions.
While your rice cooks add all the other ball ingredients except the sesame seeds into a blender and blitz together. Leave a little chunky.
Once your rice has cooked and cooled slightly, stir through the chickpea mixture.
Roll into golf size balls and then roll in sesame seeds.
Now add a good splash of oil to a heated fry pan and start frying the balls. Turning every couple minutes until nice and golden.
Once done turn off the heat, place the lid on and sit to the side.
When your capsicum is cooked add to the blender along with the rest of the dip ingredients and blitz until creamy. You may need to add a splash of water to get to your desired consistency. Taste and season accordingly.
Serve on it’s own or in lettuce cups.