Description
Quick and easy chickpea tahini protein balls can be a healthier snack for a mid-day boost. Less than 10 ingredients & no baking required.
Ingredients
- 1/2 cup walnuts, toasted
- 1/2 cup pitted deglet noor dates (about 11)
- 1 cup cooked chickpeas, rinsed & drained
- 1 cup quick cooking oats
- 1/3 cup tahini
- 1 1/2 tbsp maple syrup
- Pinch of salt
- 1/4 cup toasted sesame seeds (optional topping)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Start by toasting the walnuts. Spread on a baking sheet and toast at 350 degrees F for 6-8 minutes or until the nuts are fragrant and nicely browned.
- Meanwhile, soften the dates in warm water for 5 minutes so they will be easier to blend.
- When the nuts are cooled, remove the dates from the water and add them to the bowl of a food processor (the reserved soaking water can be used later if your mixture is too dry). *See notes if using a blender.
- Add the remaining ingredients, minus the sesame seeds, to the food processor and pulse to break down the nuts and chickpeas. Then blend the dough until it comes together and starts to form a ball in the food processor. You may have to stop your machine periodically to scrape the sides and ensure even blending. You should be able to pinch the dough between your fingers and have it stick together. *If the dough is too dry, add little splashes of the water the dates soaked in to help it blend (or use extra maple syrup or tahini if desired). Too much liquid will make the dough too sticky and difficult to handle so go slow. *If your dough is too sticky, add more oats to soak up some of the moisture.
- Scoop tablespoons of the dough and roll the dough between your palms to create a ball. Roll the ball in toasted sesame seeds for a crunchy topping and more sesame taste if desired. Continue with the remaining dough. *See notes for instructions on how to toast the seeds.
- Store finished protein balls in the fridge or freezer in an airtight container. These will last well in the fridge for up to 1 week and 1-2 months in the freezer.
Notes
Approximate Cost: CAD $3.18 ($0.16/each) using chickpeas cooked from scratch and $4.08 ($0.20/each) using canned chickpeas. The sesame seed topping adds roughly $0.80. Protein balls tend to cost us upwards of $1 each when purchased out.
Depending on the hydration of your chickpeas and the runinness of your tahini your dough may be more dry or wet. The instructions in the recipe card will help you get the right consistency.
Using a blender for this recipe will likely be a bit more difficult than using a food processor. I would recommend pulsing the nuts, chickpeas, and dates first to break them into smaller pieces. Then add the wet ingredients and blend until you get as smooth a texture as you can. You will likely have to stop the blender and push the ingredients around a bit. Add a bit more liquid as needed to get a sticky dough but be careful to not add too much.
To toast sesame seeds at home, place the seeds in a frying pan over low heat on your stovetop. Shake the pan periodically to move the seeds around. After a couple minutes the seeds will start to brown. Use a spatula to move the seeds around and encourage even browning. Once most seeds have a light golden colour, remove them from the hot pan so they don’t burn.
- Category: Snacks
- Method: Food Processor
- Cuisine: American, Canadian