Mexican-Spiced Chickpea Balls with Avocado Cream
Yields 4 servings.
Adapted from Eating Well
-19 ounces cooked chickpeas (rinsed if canned)
-4 scallions, trimmed and sliced
-2 tablespoons all purpose flour
-1 tablespoon fresh chopped cilantro
-1/2 teaspoon ground cumin
-2 chiles in adobo, chopped plus 2 tablespoons adobo sauce
-2 tablespoons extra-virgin olive oil
-Generous pinch each salt and black pepper
-1 avocado, peeled and seeded jalapeno
-1/3 cup low fat mayonnaise
-1/3 cup low fat sour cream
-1, seeded and chopped
-2 scallions, trimmed and sliced
-1 lime, juiced
-Salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
To make the chickpea balls place the chickpeas, scallions, egg, flour, cilantro, cumin, chiles in adobo (plus the extra adobo sauce), olive oil, salt, and pepper in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 1-inch balls.
Place the balls on a baking sheet that has been covered with parchment paper. Bake for about 15 minutes, until lightly browned on the bottom, then flip them and bake for another 10 minutes.
To make the cream, place the avocado, mayonnaise, sour cream, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth cream. Season with salt and pepper, to taste. Serve along side Chickpea Balls.