Chickpea & Quinoa Balls with Avocado Aquafaba Aioli
Minako Umehara
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Instagram: @365cleaneats

INGREDIENTS
Avocado Aquafaba Aioli
7 tbsp aquafaba
2 tbsp extra virgin olive oil
1 clove garlic
¼ avocado
1 tbsp nutritional yeast
1-2 tbsp lemon juice
½ tsp pink salt
¼ tsp maple syrup
Chickpea & Quinoa Balls
1 can chickpeas (no salt added, drained well and mashed with a potato masher)
1 cup cooked quinoa
3 tbsp arrowroot powder or potato starch
1 garlic, grated
1 tsp pink salt
Black pepper
Red pepper or cayenne pepper if you wish
Sauce
2 tbsp tomato ketchup
1 tbsp tamari or soy sauce
¼ tsp smoked sweet paprika
METHOD
Place aquafaba in a high-speed blender and blend on the highest speed for 30 seconds until it is light and foamy. Add all the remaining aioli ingredients and blend well. In a small bowl, mix every ingredient for the sauce and set aside. In a large bowl, place every ingredient for the balls, and mix well with your hands. Make 20-25 balls and pan fry with 2 tbsp olive oil for about 10 minutes or until lightly brown. Add the sauce at the end and coat the balls well.