In follow-up to our review of Donna Hay's book everyday fresh, we decided to share one of the recipes we already tried, the Spiced Chickpea Balls.
Besides this recipe is easily done in a few minutes, it makes for the most amazing portable picnic or launch. Simple pile the salad and balls onto pita or flatbreads and away you go!
3 carrots, peeled and chopped
400 g (14 oz) can chickpea, drained
120 g (1/2 cup) fresh ricotta
6g (1/2 cup) coriander leaves
3.5 g (1 teaspoon) ground cumin
6 g (2 teaspoons) finely grated ginger
1 clove garlic, crushed
24 g (2 tablespoons) white chia seeds
Sesame seeds, for rolling
3 zucchini, shredded using a julienne peeler
1 pomegranate, seeds removed
24 g (1 cup) flat-leaf parsley leaves
8 g (1/2 cup) mint leaves
30 g (2 tablespoons) extra virgin olive oil
15 g (1 tablespoon) lemon juice
Sea salt
Freshly ground black pepper
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The Cooking World is a team of professionals passionate about the world of food from diverse areas.
Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.
