Tortilla Bowl with Chickpea Balls

Ingredients

• 1/2 bunch Parsley
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• to taste Salt
• to taste Pepper
• 1 Avocado
• 1 tbsp Lemon juice
• 150g / 5.29oz Sour cream
• 1 tbsp crushed Flax seeds
• 2 Onion
• 1 Garlic clove
• 2 tbsp Olive oil
• 240g / 8.47oz drained Chickpeas
• 240g / 8.47oz drained Kidney beans
• 140g / 4.94oz drained Corn
• 2 tbsp Tomato paste
• 1 tsp Sweet paprika powder
• 8 small Whole wheat tortilla

Preparation

1. Preheat the oven to 180°C (356°F).
2. Mix 1 tbsp crushed Flax seeds with 3 tbsp water and let it swell.
3. Peel and finely chop 2 Onions and 1 Garlic clove.
4. Sauté Onions and Garlic in 1 tbsp Olive oil until translucent.
5. Drain and rinse 240g Chickpeas.
6. Blend Chickpeas in a food processor (not too fine).
7. Mix Chickpeas with Onion, Garlic, Flax seeds, 1/2 bunch Parsley, 1 tsp Ground cumin, 1 tsp Ground coriander, Salt and Pepper.
8. Form walnut-sized balls from the mixture.
9. Place balls on a baking sheet and brush with remaining Olive oil.
10. Bake for 15-20 minutes, turning halfway through.
11. Meanwhile, halve 1 Avocado, remove the pit and scoop out the flesh.
12. Dice Avocado and blend with 1 tbsp Lemon juice and 150g Sour cream. Season with Salt and Pepper.
13. For the salsa, drain and rinse 240g Kidney beans and 140g Corn.
14. Heat 1 tbsp Olive oil in a pan and briefly sauté 2 tbsp Tomato paste.
15. Add 100ml water, Kidney beans, and Corn. Bring to a boil, then simmer for 5-8 minutes. Season with 1 tsp Sweet paprika powder, Salt, and Pepper.
16. Cut 8 small Whole wheat tortillas into wedges.
17. Toast tortillas in the oven for 6-8 minutes.
18. Serve the Bean-Corn salsa in bowls, topped with Avocado cream and Chickpea balls. Serve with tortilla chips.