Veggie Chickpea Balls with Sweet and Sour Sauce
Star Tested
This is a meatless version of a ’70s era cocktail party staple — the meatball. Chickpeas and walnuts add heft while onions and parsley give a herbal, fresh kick. Dip these in a sweet and sour pineapple sauce. For the chickpea balls 1 can (540 ml) chickpeas 1 each large yellow onion and red bell pepper, roughly chopped 3 garlic cloves 1/3 cup (80 ml) packed fresh parsley leaves 2 green onion stalks, finely chopped 1-1/2 cups (375 ml) plain Panko crumbs 2 tbsp (30 ml) cornstarch 1 tbsp (15 ml) black or white sesame seeds 1 tbsp (15 ml) sesame oil 1 cup (250 ml) finely chopped walnuts Salt and pepper, to taste Vegetable or canola oil, for cooking
Preheat oven to 425 F (220 C). Line two large baking trays with parchment or silicone baking mats. Set aside.
Open can of chickpeas and drain, reserving liquid. In a large mixing bowl, stir together chickpeas, onion, pepper, garlic and parsley. In two or three batches, pulse chickpea mixture in a food processor about 10 to 15 pulses, until everything is finely chopped, but not a paste.
Transfer mixture to a large mixing bowl. Using hands fold green onion, Panko crumbs, corn starch, sesame seeds, sesame oil, walnuts and 1/4 cup chickpea liquid. Mix until everything is well-incorporated and sticky enough to form balls. If mixture is not coming together, return to food processor and blitz until the consistency is finer. Season generously with salt and pepper, to taste. Form veggie balls, each about a heaping tablespoon’s worth.
Arrange balls in a single layer on baking trays. Bake for 20 minutes, or until balls develop a slightly browned crust. Remove from heat. Serve immediately. Can be refrigerated for up to 3 days or frozen for up to a month. To reheat, first bring to room temperature then bake at 350 F (180 C) for 15 minutes.
Makes about 40 meatballs.
For the sweet and sour sauce 1 cup (250 ml) pineapple juice 1/2 cup (125 ml) ketchup 1/4 cup (60 ml) brown sugar 2 tbsp (30 ml) soy sauce 1 tbsp (15 ml) Worcestershire sauce 2 tsp (10 ml) corn starch
In a saucepan over medium heat, whisk together pineapple juice, ketchup, brown sugar, soy sauce and Worcestershire sauce. Bring to a boil and turn heat down to a gentle simmer. Sprinkle in corn starch and continue to whisk until sauce thickens to desired consistency. Serve immediately.
Makes 8 to 10 servings.