Description
Delicious and nutritious protein balls made with chickpeas, Parmesan, and fresh rosemary, perfect for snacks or appetizers.
Ingredients
Scale
- 2 cups chickpeas, cooked or canned
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh rosemary, chopped
- 2 cloves garlic, minced
- 1/2 cup almond flour
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- If using canned chickpeas, drain and rinse them well. For dried chickpeas, soak and cook them until tender.
- In a mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture for bite.
- Add the grated Parmesan, minced garlic, chopped fresh rosemary, almond flour, and a pinch of salt and pepper. Mix everything until well combined.
- Using your hands, roll the mixture into small balls, about an inch in diameter, ensuring they hold their shape.
- Place the balls on your lined baking sheet, drizzling a tiny bit of olive oil over each one. Bake for 25 minutes, or until they are golden brown and firm to the touch.
- Allow the protein balls to cool slightly on the baking sheet before transferring them to a serving platter. Enjoy them warm or at room temperature!
Notes
These protein balls can be customized with different herbs and spices. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 balls
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: protein balls, savory snacks, rosemary, Parmesan, vegetarian recipe