Chickpea and nut fingers
Preparation time:
Makes: 30 small fingers
Recipe highlights Serves: 30
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Gluten free
- Egg free
- High energy
- Vegetarian
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Ingredients
- 1/2 cup sunflower seeds
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
250 g canned chickpeas, drained and mashed with fork
1 teaspoon curry powder
1/2 cup walnuts
2/3 cup fine polenta, cornmeal
Cooking method
-
1. Heat ungreased pan over low heat. Add sunflower seeds and stir in pan 4-5 minutes or until lightly browned. Place in food processor.
2. Add 1 tablespoon of oil to pan, heat, add onion and garlic, cook 3-4 minutes or until soft.
3. Blend onion, garlic, chickpeas, curry powder and walnuts in food processor until smooth consistency.
4. Roll mixture into small fingers. Coat in polenta.
5. Heat remaining oil in pan. Fry fingers, turning often for 3-4 minutes or until golden brown.
Notes: Serve with yoghurt or mayonnaise.
This recipe is high in energy and is best suited to people with high energy needs.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 16.99g | 100.00g |
| Energy (kJ) | 200.88kJ | 1182.48kJ |
| Protein (g) | 1.42g | 8.34g |
| Total fat (g) | 3.92g | 23.05g |
| - Saturated fat (g) | 0.38g | 2.26g |
| - Polyunsaturated fat (g) | 1.94g | 11.44g |
| - Monounsaturated fat (g) | 1.37g | 8.09g |
| Cholesterol (mg) | 0.00mg | 0.00mg |
| Carbohydrate-available (g) | 1.48g | 8.69g |
| CarbohydrateSE (g) | 1.48g | 8.69g |
| - Sugars (g) | 0.29g | 1.68g |
| Water (g) | 8.54g | 50.29g |
| Dietary fibre (g) | 0.85g | 5.03g |
| Thiamin (mg) | 0.05mg | 0.30mg |
| Riboflavin (mg) | 0.01mg | 0.08mg |
| Niacin (mg) | 0.45mg | 2.62mg |
| Niacin equivalents (mg) | 0.76mg | 4.50mg |
| Vitamin C (mg) | 0.22mg | 1.32mg |
| Total folate (ug) | 8.31ug | 48.90ug |
| Total vitamin A equivalents (ug) | 0.57ug | 3.37ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 3.27ug | 19.26ug |
| Sodium (mg) | 21.31mg | 125.43mg |
| Potassium (mg) | 36.57mg | 215.27mg |
| Magnesium (mg) | 14.59mg | 85.88mg |
| Calcium (mg) | 8.67mg | 51.05mg |
| Phosphorus (mg) | 36.23mg | 213.28mg |
| Iron (mg) | 0.34mg | 2.00mg |
| Zinc (mg) | 0.30mg | 1.74mg |
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Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Chickpea and nut fingers
Recipe publication date on: 07/23/2003
Last reviewed on: 08/05/2014
