3 sprigs fresh rosemary (makes about 1 tablespoon finely chopped)
2 teaspoons fresh oregano
3 shallots (or one medium-sized brown onion)
⅓ cup dried cranberries
1.5 cups cooked chickpeas (or the equivalent of one 400g tin)
2 tablespoons linseed meal
1 cup breadcrumbs
⅓ cup water
Salt and pepper
Olive oil for brushing
Instructions
Preheat the oven to 180°C (350°F).
Place the linseed meal in a large bowl with the water and let it sit for about 5 minutes.
Place the cranberries and chickpeas in a food processor and blitz until combined and mostly broken up.
Finely chop the shallots and garlic and fry for a few minutes on a low heat until the onion has become transparent.
Add the onions, garlic, rosemary, oregano, chickpea/cranberry paste, breadcrumbs and salt and pepper to the linseed/water mix and stir.
It should form a fairly wet mixture. If not, add more water.
Roll into balls and place on a greased oven tray and bake in the middle of the oven for approximately 25 minutes or until the balls are golden brown.
Notes
Serve with either gravy or a sweet mix like raspberry jam, cranberry jam or strawberry jam.
To make a nice mix, place 1 tablespoon chia in ½ cup of water and let sit for approximately 5 minutes. Then, blitz with 2 tablespoons raspberries and 1 tablespoon dried cranberries, and then simmer on a low heat until you reach a nice consistency.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/chickpea-and-cranberry-balls/