If you are like me and have been experimenting with aquafaba, then you have a lot of chickpeas that need to get used up. And, if you are like me, then your kids have been begging you not to make another batch of hummus. These are the perfect addition to your favourite pasta and tomato sauce recipe. They have lots of flavour, and are sturdy enough to hold up in a sauce without going soggy.
INGREDIENTS
Makes 24
– 2 19oz cans unsalted chickpeas, drained, rinsed, and well-drained (about 4 cups)
– 2 tbsp low sodium tamari (or soy sauce)
– 1 tbsp tomato paste
– 1 tbsp soy milk
– 1 tbsp smooth peanut butter
– 2 tsp Montreal steak spice
– 1 tsp smoked paprika
– 1 tbsp Italian seasoning (a mix of thyme, oregano, marjoram, basil, rosemary, sage)
– 1/3 cup nutritional yeast
– 3/4 cup panko crumbs
– oil
METHOD
Preheat oven to 400 degrees
1. Pulse the chickpeas in a food processor until they look like coarse bread crumbs. The idea here is to get small pieces of chickpeas, but not to turn them into paste. Transfer to a bowl.
2. Add all ingredients but the panko crumbs. Mix well and then squeeze the mixture in your hands a few times (like when you are making tofu ricotta).
3. Add the panko crumbs and mix well.
4. Line a sheet pan with parchment paper. Shape mixture into 24 balls about the size of ping pong balls.
5. Brush the balls with oil and bake for 20 mins. Let cool.
6. OPTIONAL: when balls have cooled, heat 1/4 cup of oil in a frying pan over medium to med-hi heat. Add balls and toss to coat in the oil. Fry for 5-7 mins, tossing frequently, until browned all around.
7. Add to your sauce and serve (or serve on the side).