Crispy Chickpea & Quinoa Arancini with Herbed Tomato Sauce

Ingredients

• 3/4 cup cooked quinoa, cooled
• 1/2 cup canned chickpeas, drained and mashed
• 3 tbsp nutritional yeast, adds umami
• 2 cloves garlic, minced
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp all-purpose flour, for binding
• 1/4 cup panko breadcrumbs, for coating
• 3 tbsp aquafaba, chickpea liquid as binder
• 3 tbsp olive oil, for frying
• 1/2 cup crushed tomatoes, canned
• 1/4 medium red onion, minced
• 1 1/2 cups kale, chopped
• 1/4 cup vegetable broth, for sautéing
• 1 tsp lemon juice, fresh
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste
• 1/2 tsp dried oregano

Instructions

1. 1

   In a bowl, combine cooled quinoa, mashed chickpeas, nutritional yeast, flour, 1 minced garlic clove, basil, parsley, and 1 tbsp aquafaba. Mix until well combined and mixture holds together.

2. 2

   Form mixture into 4 compact balls (about 2 inches diameter). Refrigerate for 15-20 minutes to firm up.