Chickpea Balls on Zucchini Noodles

Ingredients

• 2 Spring Onions
• 1 Garlic clove
• 1 Handful Parsley (5 g)
• 400 g Chickpeas (canned; drained weight)
• 100 g plant-based quark (soy alternative)
• 2 tbsp lemon juice
• 50 g whole-grain breadcrumbs (5 tbsp)
• 1 tsp Baking powder
• 1.5 tbsp chickpea flour
• Salt
• Pepper
• 1 tsp paprika powder
• 1 tsp ground cumin
• 4 tbsp rapeseed oil
• 2 Zucchini
• 2 carrots
• 120 ml Vegetable broth
• piment d’Espelette

Instructions

1. 1.

   Clean and finely chop the spring onions. Peel the garlic. Wash, dry, and chop the parsley; set aside half.

2. 2.

   Rinse the chickpeas, drain them, and blend with the prepared ingredients, soy quark, lemon juice, breadcrumbs, baking powder, and chickpea flour into a moldable mixture. Season with salt, pepper, paprika, and cumin, then form 20 small balls. Heat 1 tbsp oil in a large pan and fry 10 balls for 10 minutes over medium heat, turning them; if needed, keep warm in a preheated oven at 80 °C (convection 60 °C; gas: level 1).

3. 3.

   Meanwhile clean the zucchini and carrots, peel the carrots, wash both, and slice into long spaghetti with a vegetable slicer. Heat remaining oil in a pan. Sauté the vegetables for 4 minutes over medium heat. Add the broth and cook for another 3 minutes. Season with salt and piment d’Espelette and serve in four bowls. Place the balls on top and sprinkle with the remaining parsley.