A vegan version of delicious giouvarlakia(vegan meatballs) with chickpeas and tahini cream. A wonderful recipe to savor with your family.
Chickpeas “meatballs” with tahini cream
Chickpeas “meatballs(giouvarlakia) with tahini cream
Ingredients
For the “meatballs”
- 250 gr chickpeas
- 2 carrots
- 1 onion
- 2 cloves of garlic
- 1 pinch of ginger fresh or powder
- 1 bunch of dill finely chopped
- 3 tablespoons of olive oil
- 100 gr glace rice
- Chickpeas flour
- Salt & Pepper
For the broth
- 2 litres of water
- 1 onion
- 1 carrot
- 2-3 pieces of celery
- 2 bay leaves
- 1 tablespoon of olive oil
- a pinch of cumin
- a pinch of chilli pepper flakes
For the tahini cream
- 1 tablespoon tahini
- juice from 2 lemons
Cooking instructions
In a big bowl add the chickpeas with water and leave overnight, then drain.
Using a blender make a powder-like mixture.Put the mixture in a bowl, then blend the onion, carrots and garlic.
Add rest of the ingredients and mix, until we have a firm mixture.
In a big casserole pour the water, the vegetables and bay leaves. Boil for 30 minutes.
Remove the vegetables and add the “meatballs”.
Simmer for about 1 hour in medium to low heat.Add the cumin, chilli flakes and season with salt & pepper, if necessary.
When the meatballs are cooked, remove from heat and using a bowl, mix tahini with lemon juice and add the cooked broth gradually, as making an egg-lemon sauce.
Put the cream back in the cooking pot ,mix gently and serve in soup bowls with fresh black pepper and extra lemon juice.
Giouvarlakia-Vegan “meatballs” with chickpeas 
About the Author
The profession of civil engineer never managed to win her over.
She started collecting recipes very early.
Ιn a notebook, she started writing down recipes of her mother and her aunts.
She still recollects the special moments she felt when she recorded the chocolate cake of her aunt, Loula.
As a student, eagerly collected every cookbook or pastry book. Her son’s birth put things in order in a difficult but meaningful way.
The daily life of a mom, no matter how happy and full of child smiles is, has its difficulties. Raising up her son, daily food had a special meaning for her in terms of quality and nutritional value.
Every single day tries new recipes and soon begun to discover the feeling of joy that food-styling and food photography evoked her.
Maria Patsia never expected the impact of her project on Social Media.
Her acquaintance with journalists Eleni Kalogeropoulou and Elli Triantafyllou pushed her to adopt a more professional presentation of her recipes.
Just as a cooking website requires.
Godmother of this venture is Lina Mousioni, an author of children’s books and dear friend.
A sunny morning in Larissa, on Christmas Eve, she called her from afar “Miss Tasty”.
Miss Tasty embarked on this beautiful journey by partnering with remarkable people.
Marios Kordilas, who designed Miss Tasty‘s logo, Chrysa Patsa, the mastermind behind the website and Evelyn Foskolou, the skilled photographer from Tinos.
English (UK) 
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