Crispy bites and turmeric mayonnaise

Crispy bites made with chickpeas, oatmeal, ricotta, sun-dried tomatoes and pretzels, to be enjoyed as a starter or as a snack with their tasty turmeric mayonnaise!

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15 min
6
15 min
Freeze for three months.

  • Ingredients

    • 1 can (540 ml) chickpeas, rinsed and drained
    • 125 ml (½ cup) quick-cooking oatmeal
    • 250 ml (1 cup) ricotta
    • 45 ml (3 tbsp) oil-packed sun-dried tomatoes, chopped
    • 2 cloves garlic, chopped
    • 10 ml (2 tsp) of Provencal herbs
    • Salt and pepper from the mill
    • 180 ml (¾ cup) pretzels
    • 60 ml (¼ cup) olive oil

    Turmeric Mayonnaise:

    • 125 ml (½ cup) mayonnaise
    • 5 ml (1 tsp) ground turmeric
    • Salt and pepper from the mill

  • Preparation

    Crispy Bites:

    1. In a food processor, crush the pretzels into breadcrumbs and set aside.
    2. Still in the food processor, mix all the ingredients except the breadcrumbs and olive oil. If necessary, add a little oatmeal (if too wet) or water (if too dry) so that the mixture holds together well.
    3. Shape into small balls the size of ping-pong balls. Spread the breadcrumbs on a plate and coat the balls.
    4. In a skillet over medium heat, heat the olive oil and cook the meatballs for 10 minutes or until golden brown on all sides.

    Turmeric Mayonnaise:

    1. Mix all ingredients in a bowl and serve with the meatballs.

For the adventurers

Notes and tips

Add 15 ml (1 tbsp) of Dijon mustard and 15 ml (1 tbsp) of honey to the turmeric mayonnaise.

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