Chickpea and Celeriac Balls with Orange Sauce
How do you make chickpea and celeriac balls?
Sauté celeriac with herbs until soft, then blend it with cooked chickpeas. Shape into balls and bake at 200°C for 20 minutes. Separately, thicken a sauce made with orange juice, soy sauce, maple syrup, and ginger over the heat. Add the baked balls to the sauce to glaze them before serving.
This recipe is seasoned with aromatic herbs and served with a delicious orange sauce and a spicy touch from ground ginger; I assure you, you will love this different note. It is an excellent option as a side dish for lunch or dinner, with fluffy white rice or a delicious salad, with fresh bread, or simply on its own.
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Servings: Makes about 25 balls
Ingredients
- 500 g cooked chickpeas (canned ones are fine)
- 1 celeriac (about 500 g)
- 1 tablespoon fresh or dried rosemary
- 1 tablespoon fresh or dried sage
- Extra virgin olive oil
- Juice of 2 oranges
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon extra virgin olive oil
- ½ teaspoon ground ginger
- 1 teaspoon cornstarch
- 100 g water
- Sesame seeds
Instructions
Clean the celeriac, washing it first and then removing the peel.
Cut it into small cubes.
Place two tablespoons of oil in a pan, then add the celeriac, rosemary, and sage. Cook for 3–4 minutes over high heat, then add a pinch of salt and pepper. Lower the heat, cover the pan, and cook for another 15 minutes, until the celeriac is soft.
After 15 minutes, it should be quite soft.
Add the chickpeas and let them absorb the flavors for about 5 minutes over low heat. Let cool.
Once cold, place everything in a blender or food processor.
Start preheating the oven to 200°C (380°F). When the mixture is ready, place it in a bowl.
Wet your hands so the mixture does not stick. Shape the balls one by one until the mixture is used up, and place them on a baking tray lined with parchment paper. Bake for 20 minutes.
While they bake, prepare the sauce. Dissolve the cornstarch in the water and prepare the orange juice.
In a small nonstick saucepan or small skillet, add the oil with the ginger and heat for a few seconds.
Add the soy sauce, maple syrup, orange juice, and dissolved cornstarch. Heat until thickened.
When the sauce has thickened, gently place the balls inside so they become aromatic, and let them rest for a couple of minutes.
Serve hot and sprinkle sesame seeds on top. To make a complete meal, serve with white rice seasoned with herbs or a salad. Note: If you are not a fan of celeriac, it can be replaced with boiled potatoes.
Enjoy your meal!
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- 500 g cooked chickpeas (canned ones are fine)
- 1 celeriac (about 500 g)
- 1 tablespoon fresh or dried rosemary
- 1 tablespoon fresh or dried sage
- Extra virgin olive oil
- Juice of 2 oranges
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon extra virgin olive oil
- ½ teaspoon ground ginger
- 1 teaspoon cornstarch
- 100 g water
- Sesame seeds