There was a time in my life when I hated chickpeas. One day that changed and now I consume them in some form at least once a week. They’re what make hummus hummus, not to mention all the other dips you can add them to. They’re an easy protein to add to salads and soups and when roasted can be a sweet or spicy snack depending on how you flavour them.
Blended up with herbs, spices and a few other ingredients, bake them and they turn into crispy falafel balls. I spiced them with turmeric – because turmeric is having its moment as the spice of the year and is meant to be great for you.
The balls can be used to make wraps or can be added to a bowl of vegetables. You can use raw vegetables, but in winter I like to add something warm like butternut or sweet potato. Serve alongside dips, like these 3 and some naan or flat bread. You can buy naan bread but if you want to try making it at home, this is the recipe I used.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.