Original recipe from One Handed Cooks.
1/2 small brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 zucchini, chopped
1/4 cup mushrooms, chopped
1 clove garlic, crushed
2 - 3 tbs extra virgin olive oil
1 x 400g tin chickpeas, drained (I used fresh, around 1.5 cups)
1 Tbls vegan mayonnaise
2 Tbls quick GF oats
1 Tbls wholemeal plain flour (brown rice works to)
3 Tbls freshly squeezed orange juice
3 Tbls flat leaf parsley
Preheat your oven to 200°C. Line a baking tray with baking paper.
Combine the onion, carrot, celery, garlic, zucchini and mushrooms in a food processor.
Process until finely chopped but not pureed.
Heat the oil over medium in a small frypan and sauté the processed vegetable mix for
around 5 minutes (stir occasionally and be careful not to burn).
Meanwhile, combine the chickpeas, mayo, oats, flour and orange juice in the processor.
Process until the chickpeas are in small pieces (but not completely smooth). Add the parsley.
Combine the chickpea and vegetable mix, form small balls (around a tablespoon size or smaller).
Place on the baking tray and bake for around 30 - 40 minutes or until the balls are golden brown.