Why not to switch vegan type of dishes after workout? Do not consider meat as an only source of proteins. Plants have plenty of them too. Chickpeas which were used for that little tasty balls got about 20 g of proteins per 100 g. What is more it presents great amount of Vitamin B group such as Thiamine, Riboflavin, Niacin, Panthothenic acid, B6, and Folate, which assist body to convert nourishment into glucose, what produce energy. B Vitamins take part in metabolizing Fat and Proteins in body. They aid boosting immune system and support nervous system functioning. It makes you energized, improve your memory , raise healthy mood and physique.
I recommend to search more information about the super Legumes and add it to your meals daily.
Get ready: (12 balls)
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500 g cooked chickpeas (whether soak them overnight and cook them or buy canned, I recommend to cook)
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2 large onions
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4 medium white potatoes (cooked)
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150 g fresh green beans
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2 tbs whole cumin seeds
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Himalayan Salt
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Cayenne Pepper
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1 medium beetroot cooked
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2 tbs Coconut Oil
Cook the chickpeas in salted water until ready ( 15-20 minutes), beetroot in the second pot and peeled potato in the third ( about 20 minutes) Prepare the medium size pan and preheat the coconut oil, throw cumin seeds on hot pan and stir all the time for 1-2 minutes, add sliced onion and fry until little brown, season with salt. When is ready place the onion in medium size bowl , add chickpeas and cooked potato, season well with salt and pinch of cayenne pepper, blend all. I have blend it all but not till smooth, leave some bigger crunchy chickpeas. Form small balls and bake it in the oven in 200 for about 10-15 minutes.
Serve with green beans and beetroot.
Enjoy
