CHICKPEA BALLS WITH TOMATO SAUCE
Time of preparation: 40+ min
Makes 30 balls
800 g brown button mushrooms
800 g canned chickpeas (or cooked)
4 tsp sweet paprika
3 tbs ground golden flax seeds
bunch of fresh marjoram
salt and pepper
Slice the brown button mushrooms and brown them in a frying pan or oven. Make sure that they do not lose their juiciness. Let them cool down and coarsely blend them in a food processor. Coarsely blend the chickpeas. The texture should resemble that of minced meat. Add chopped leek and the remaining ingredients, mix it well and leave it to set for 15 minutes to allow flax seeds to start acting as a binder. Taste the mixture and season to taste. The balls should be well seasoned and tasty. Form small balls using an ice-cream scoop maker. Place them in a baking pan and bake them at 200°C until they are golden brown on all sides. Serve with tomato sauce.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.