Prep Time 5 minutes - Total Time 40 minutes Plus Cooling Time - Makes 15
These chickpea balls are incredible and the sauce just takes them to the next level.
They are amazing on their own or served with some rice or in a wrap.
The sauce is going to make more than you actually need but once you taste it you’ll be glad you have leftovers.
Chickpea Ingredients
200g of mixed wild mushrooms or your favourite type.
3 garlic cloves, grated.
2 x 400g tins of chickpeas, drained (save the juice).
2 tsp of white miso paste.
2 tbsp of light soy sauce.
2 spring onions, roughly chopped whites and greens.
1 tbsp of sesame oil.
1 thumb-size piece of ginger, grated.
1 red chilli, roughly chopped.
Spicy Sticky Sauce Ingredients
100ml of apple cider vinegar.
190g of ketchup.
50g of dark brown sugar.
60g of sriracha hot sauce.
70g of runny honey.
1 red chilli (deseeded and diced).
1 thumb-size piece of ginger, grated.
Method
First, start by frying the mushrooms in a little oil and salt and pepper. Keep any small ones whole and cut any big ones in half. Fry over a high heat for 7-10 minutes. You really want to get some colour on them, once done leave them to cool.
Place the cooled mushrooms into a food processor along with the rest of the chickpea ingredients. Season and give it a good whizz to blend everything together. If need be add a little bit of the reserved chickpea water to help it come together, be careful not to add too much.
Take the mixture and roll into roughly the size of a golf ball, you should get around 15. Then place them in the fridge for an hour or till you are ready to cook them.
When you are ready to eat, place the chickpeas into a preheated oven set at 200° for 15 minutes.
While the chickpea balls are in the oven put all the sauce ingredients into a saucepan bring to a boil and then simmer for 10 minutes or until the sauce has reduced slightly and become smooth and silky.
Once the chickpeas are done coat in some of the sauce and return to the oven for another 5 minutes then serve.
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