Servings: 25
Ingredients
- 400 g Cooked Chickpea
- 20 g Pumpkin Seed
- 20 g Breadcrumb
- 20 g Oat Flake
- 1/2 Clove Garlic
- 3 g Fine Whole Salt
- Fresh Parsley As desired
- Coriander As desired
- Fennel Seed As desired
INGREDIENTS FOR THE SPICY MAYONNAISE
- 50 ml Soya Milk
- 150 ml Sunflower Seed Oil
- 6 ml Extra Virgin Olive Oil
- 6 ml Lemon Juice
- 2 g Fine Whole Salt
- 1 tsp Chili Pepper in Oil
- 1 tsp Smoked Paprika
- 1 g Garlic
Instructions
- Chop the garlic, coriander, parsley and fennel seeds in a food processor, using the blades.
- With your hands, form balls of about 3cm in diameter, place them on a baking sheet and brush them one by one with extra virgin olive oil.
- Using a combination oven, bake them for 15 mins in Steam + Convection mode at 180°C, then for 10 mins in Convection mode, again at 180°C, and finally for 5 mins using the grill function.
- Pour the soya milk, olive oil, lemon juice, garlic, chilli pepper in oil and smoked paprika into a tall glass. Blend with an immersion blender, add salt and carry on blending, pouring in the sunflower seed oil until the mayonnaise forms peaks.
