My bi weekly local organic produce delivery came today. I incorporated a lot of it to make tonight's dinner.
After thinking about what to make for dinner, I thought back to the black bean burgers I made a while back. They were so good and really easy to make. I decided on a chickpea variation to make for dinner.
Mediterranean chickpea balls
1 can drained chickpeas
3 TB. spelt flour
1/4 tsp. baking soda
dash sea salt
garlic and chili flakes
1 grated carrot
1 grated cucumber and 1/4 of a grated red pepper
(with the excess water squeezed out of both)
mix and mash together and let rest in the fridge for 20-30 min.
Roll into balls and bake on a non stick baking sheet for 30 min.
The chickpea balls were a little softer then I wanted, but still delicious. I think they needed a little extra flour. I also roasted some chunks of sweet potato, these were the star of the meal. They were slow roasted for about an hour with a little seasoning. They were crispy on the outside and soft on the inside.
On the side I had a salad with TONS of diced celery, a little reduced fat Monterrey jack cheese, and a drizzle of Annie's Tuscan Italian vinaigrette.
I topped my little chickadees with a little hummus hat. When having chickpeas there must be some hummus involved.
On a side note I planted my new chili plant today. I bought it at the farmers market when I was at the beach for my parents 35th wedding anniversary. It's suppose to grow all winter long and I'm planning on using the chili's in recipes and also drying some for my own chili flakes. Most of all it's just pretty and a great conversation piece.