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Le Chaudron recipe
Boulettes végétariennes aux flocons d'avoine
Chickpea and oat vegetarian balls
⏱ 40 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)rolled oats
400 g (14 oz)cooked chickpeas
1onion
2eggs
2 clovesgarlic
2 tbspolive oil
1 tspground cumin
1bunch of parsley
- 200 g (7 oz) rolled oats
- 400 g (14 oz) cooked chickpeas
- 1 onion
- 2 eggs
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 bunch of parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 190 °C (375 °F), then pulse the drained chickpeas with the garlic and parsley in the food processor until coarse.
- Tip the mixture into a bowl, then add the rolled oats, grated onion, eggs and ground cumin.
- Mix hard into a firm, even paste, then let it rest for 10 minutes so the oats swell.
- Roll into even balls between your palms and space them out on a lightly oiled baking sheet.
- Brush the balls with a little olive oil and bake for 20 minutes, turning halfway so they brown.
- Keep baking until golden and firm, then serve hot with a green salad.
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