Chickpea and pea bolls with curry and samphire (Salicornia)

1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon fresh ginger grated
1 medium carrot, grated
130 g peas, cooked
230 g chickpeas, cooked
50 g almond flour
4 tablespoons potato starch
1 teaspoon curry
1 teaspoon full of nutmeg
1 tablespoon salicornia Riafresh, chopped

Preheat the oven to 180ºC. On a processor, place the onion, garlic, ginger, and carrot. Process a little and set aside.

Cook the peas and set aside some whole. Meanwhile puree the cooked chickpeas and the peas, with the help of a vite pass.

Add to the onion preparation and process a little more, then adding the potato starch and the almond flour as well as the condiments (curry, nutmeg, pepper and salicornia).

Remove the preparation from the processor and make small balls. Put on a tray with parchment paper and bake in about 20 to 25 minutes. Remove and allow to cool slightly.

It can serve as a main meal accompanied by a salad or a cuscus or as an appetizer or snack.

Receita e foto by Blog Dona  Delicia Atelier de Sabores