I have nothing much meaningful to say about these incredibly delicious chickpea & almond things except that they’re simple, easy to make, vegan, versatile, and pretty much pure protein. They’re the best.
I suggest eating them on a salad, over a bed of cooked greens, or wrapped in roti, injera, or soft naan. You can also eat them on their own as a snack. They’re filling, so they make a great quick bite to grab and go.
Chickpea + Almond Things
3/4 cup of dried chickpeas
1/2 cup of almonds, ground well
1 small onion, minced or finely diced
6 cloves of garlic, minced
3 tsps of cumin
3 tsps of olive oil
salt and pepper to taste
Place chickpeas in a large container full of water and refrigerate overnight.
Drain the water and place chickpeas in a pot big enough to hold them, plus enough water to cover them and about 1-2 inches above them.
Add 2-3 pinches of salt to the water and bring to a boil. Let the boil continue for about 25 minutes, scooping off any foam that accumulates.
While the chickpeas are cooking, heat olive oil on a skillet and sauté the garlic and onions until soft (somewhere around 10 minutes, on medium flame).
Drain and rinse cooked chickpeas.
Add the chickpeas to the skillet with the onion and garlic. Stir to incorporate.
Add cumin, and stir to incorporate.
Add salt and pepper, stir to incorporate.
Meanwhile, grind 1/2 cup of almonds in a food processor or spice grinder. Set aside.
In batches if necessary, place the contents of the skillet into a food processor and blend until most chunks are gone.
Place ground chickpea blend into a large bowl, and add the almond meal and olive oil.
With your hands, mix the ground chickpeas and almonds until a smooth dough is formed.
Form balls (about the size of golf balls) with the dough.
Heat a skillet with some olive oil and place the balls into it, flipping and turning every minute or so until all sides are browned.
Allow about 10 minutes to cool before eating.
For salads and sandwiches, they’ll be better (more firm) after they’ve sat in the refrigerator for a few hours.