‘As part of the series on healthy food for babies and kids every Thursday, I made these quinoa balls suitable for the whole family. The recipe here has extra spices to suit adult tastes. For babies, I pureed some quinoa, carrots and chickpeas before using the mix to make the rest of the balls.’
You will need:
250g cooked chickpeas
150g cooked quinoa
150g gram flour (chickpea flour)
1 clove garlic
a pinch of cumin
1/4 teaspoon coriander
2 tablespoons chopped parsley
salt and pepper
In a large bowl mix the chickpeas, 50g of the quinoa, the egg, 100g of the gram flour, the garlic clove, cumin, coriander and parsley. Use a hand held blender to make a smooth puree. Mix in the rest of the quinoa. Ideally leave the mixture in the fridge for an hour or overnight. On tv we make the balls straight away and therefore had to fry them to hold their shape as they did not have enough time to bind well enough to bake.
On a clean flat surface, sift the rest of the gram flour.
Use a tablespoon and drop the mixture onto the gram flour and roll quickly with your hands. Repeat until you have finished all the mixture.
Bake the balls in a preheated oven at 180C for 35 minutes, turn over and bake for a further 20 minutes OR fry in hot oil. Drain and leave on kitchen towel to soak up the excess oil. Serve with dips of your choice.
My chickpea flour is by Le Farine Magiche and Fresh Vegetables by Big Fresh in Mosta and Barbuto. I use Quinoa by Peak’s Free From at J Calleja Import Export