Chickpea Protein Balls

These plant-based protein balls are one of our favourite snack recipes. They are loaded with guilt-free goodness and are light and tasty. They are a great way to get legumes into the kids and they can easily be adapted to be lunchbox friendly but substituting the nuts for seeds.

Makes 20 Balls

Ingredients 

Dry

1/2 cup walnuts

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1 cup whole rolled oats

1/2 cup desiccated coconut

1 teaspoon ground cinnamon

Wet

1 can chickpeas, rinsed and drained

1/3 cup raisins or sultanas

2 tablespoons dried dates

2 tablespoons water

3 tablespoons honey or maple syrup

1 teaspoon vanilla extract

Rolling

1/2 cup desiccated coconut, extra

Method

1.  Put all dry ingredients in the food processor and blend until coarse. Set aside.

2. Blend all wet ingredients in the food processor and blend until smooth.

3. Combine wet and dry mixture. Add extra water if needed for the right consistency.

4. Roll mixture into balls approximately the size of a walnut and roll in extra coconut.

5. Place in an airtight container and store in the fridge.

Tip

For a healthy nut free lunchbox snack, swap nuts for an extra 1/2 cup of sunflower and pumpkin seeds

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