Protein Veggie Balls
Ingredients
- 1 red onion, diced
- 1 cup red capsicums, diced
- 1.5 cup mix of carrots, peas and corn (fresh/frozen)
- 1.5 cup cooked chickpeas
- 1 cup rolled oats
- 2 tbsp chickpea flour or oat flour
- 1.5 tsp Italian seasoning
- 1 tsp coriander
- 1 tsp cumin
- salt, pepper to taste
Preparation
- In a pan, cook the diced red onion with a little oil until it becomes slightly soft.
- Add the diced red capsicums, mixed carrots, peas, and corn (fresh or frozen) to the pan. Cook until the vegetables are slightly softened.
- In a separate bowl, combine the cooked chickpeas, rolled oats, chickpea flour (or oat flour), Italian seasoning, coriander, cumin, salt, and pepper.
- Transfer the cooked vegetables from the pan to your Optimum 9200A blender.
- Add the chickpea mixture to the blender as well.
- Blend the ingredients in the Optimum 9200A until a sticky dough forms.
- Preheat the oven and line a baking tray with parchment paper.
- Roll the dough into small balls and place them on the prepared baking tray.
- Bake the balls in the preheated oven for approximately 20 minutes or until the surface is dry to the touch.
- Once cooked, remove the balls from the oven and let them cool slightly before serving.
- Enjoy these tasty and nutritious vegetable and chickpea balls as a flavourful and protein-packed snack or as part of a meal.
