These easy to make, vegetarian, versatile, and economical chickpea balls can be incorporated into Indian, Southeast Asian, Cajun, Italian, or Southern BBQ cuisine.

Ingredients

• 1 can (540 ml / 19 oz.) of chickpeas, rinsed and mashed
• 1 egg
• 1 cup diced mushrooms (any kind)
• ½ cup onions, diced
• ½ cup panko breadcrumbs
• 3 cloves garlic, diced
• 1 tbsp. New Roots Herbal's Fermented Beet Powder
• ½ tsp. each salt and pepper
• A few shakes of Worcestershire sauce

Instructions

Sauté onions, mushrooms, and garlic over medium heat in a nonstick pan for about ten minutes. No oil necessary, as the moisture will gradually release from the ingredients; just add Worcestershire sauce after a few minutes.

Combine all ingredients and mix until uniform. Shape into about a dozen balls. Convect bake at 220 °C (425 °F) for 15 minutes. Add to your favourite dish (they also make great veggie burgers).

The vibrant, red colour from the heart-healthy fermented beet powder lends an appetizing meat-like appearance.

Bon appétit!