Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
- 1 onion, peeled
- 2 garlic cloves, peeled
- 1 inch / 2,5 cm fresh ginger, peeled
- 2 medium carrots or 3-4 smaller (200 g / 7 oz), peeled
- 1 cup / 130 g frozen sweet peas, slightly thawed
- 1 x 400 g / 14 oz tin chickpeas
- a handful kale, coarsely chopped and thick stems discarded
- ½ cup / 50 g almond flour (can be replaced with breadcrumbs)
- 4 tbsp potato starch
- 1 tbsp nutritional yeast (optional)
- 1 ½ tsp salt
- ½ tsp cumin
- ½ tsp allspice
- black pepper
- Preheat the oven to 360°F / 180°C (if baking them) and line a baking sheet with parchment paper.
- Grate the onion, ginger, and carrots on a box grater or in a food processor with the grating attachment. Switch to the food processor's regular knife attachment.
- Add the remaining ingredients to the food processor and process until the chickpeas are mashed but the peas and carrots are still in small bits and pieces.
- Roll into balls with moistened hands, about 1 tbsp of mixture per ball, and place on a baking sheet.
- Cook for 20 to 25 minutes, or until golden. You can flip them a few times if you want them rounder, but I usually skip this step and just have one slightly flatter side.
- It's less difficult. If you want to freeze them right away, bake them for a few minutes less, then cool completely (they firm up as they cool), transfer to freezer containers or bags, and place in the fridge or freezer.
- To make them in a frying pan, simply fry them in a little oil on low/medium heat for about 10-15 minutes (they melt and flatten on high heat). To ensure that they are evenly fried, flip/roll them frequently.