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Tip: Serve over fried brown rice, with egg noodles or as a protein-rich garnish to an Asian-inspired salad (such as carrot, cabbage, bok choy, sweet peas and a sesame vinaigrette).
1. In a small bowl, combine flaxseeds and ¼ cup water. Set aside for 10 minutes.
2. Meanwhile, in a small skillet on medium, heat 1 tsp oil. Add yellow onion and sauté until translucent, about 4 minutes. Add garlic, cumin, coriander, ginger and five-spice. Sauté until fragrant, about 1 minute. Set aside.
3. To a food processor, add chickpeas and salt; process until combined but still leaving a coarse texture (do not purée).
4. In a large bowl, thoroughly combine chickpea mixture, onion mixture, flaxseed mixture and parsley using your hands.
5. Using a 1 tbsp measure, form mixture into balls and place on a large rimmed parchment-lined baking sheet, making about 32 balls total.
6. In a large nonstick skillet on medium, heat ½ tsp oil. Add 8 balls. Using a spatula, flatten each ball slightly then cover and cook for 6 to 8 minutes, flipping once, until golden brown on both sides. Repeat with remaining oil and balls.
7. Meanwhile, to a blender, add all sauce ingredients plus ¼ cup water and blend until smooth. Transfer to a small saucepan on medium. Constantly whisk until heated through, about 4 minutes.
8. If serving immediately, drizzle balls with sauce and garnish with green onions. If reserving for future use, store separately, reheat each separately and drizzle before eating.
- Serving Size 4 balls and 2 tbsp sauce
- Calories 199
- Carbohydrate Content 32 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 8 g
- Protein Content 8 g
- Saturated Fat Content 0.5 g
- Sodium Content 192 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 1 g
- Polyunsaturated Fat Content 3 g