These power balls are the perfect protein boost snack. This recipe makes 16 balls, so is great for prepping your healthy snacks for the week, popping in your gym bag, or to fight those mid afternoon cravings for chocolate! 

Our sweet ZENB Carrot and Lentil veggie mash is a perfect a base for a protein ball, before adding chickpeas, pul biber (a traditional Turkish condiment of salted and oiled flakes of dried red pepper) for a spicy kick, cumin seeds and tahini and lots of flat leaf parsley. 

These protein balls also make a great light dinner, serve on flatbreads with a crunchy coleslaw and simple tahini dressing. 

• 1 x 50g pouch Zenb Carrot and Lentil veggie mash
• 200ml milk of your choice
• 400g can chickpeas, drained
• 25g flat leaf parsley
• 1 clove garlic
• 1tsp cumin seeds
• 1tsp pul biber
• 3tbsp tahini
• 1/2 small red cabbage, thinly sliced
• 2 carrots, grated
• Juice 1 lemon
• 2tbsp extra virgin olive oil
• 2tbsp Greek Yoghurt
• 2tbsp vegetable oil
• 4 Flatbreads

INSTRUCTIONS

Place the milk in a small saucepan and add the pouch contents and whisk well. Bring to the boil stirring regularly for 30 seconds until thickened. Remove from the heat and leave to cool. 

Place the chickpeas in a food processor with half the flat leaf parsley, garlic, cumin seeds, pul biber, half the tahini and a good pinch of salt. Blitz until coarsely chopped and then stir with the cooled mash.

Shape into small bite sized balls, pressing down gently to make a disc shape - will make about 16. 

Make a quick slaw by mixing the red cabbage with the grated carrot. Roughly chop the remainder of the flat leaf parsley and add to the bowl with a pinch of salt, half of the lemon juice and extra virgin olive oil. Toss everything together well.

To make the tahini sauce simply mix the remining tahini with the remaining lemon juice, Greek yoghurt and 2 tablespoons of water.

Heat the oil in a frying pan and cook the balls for 2- 3 minutes each side until golden. Place the flatbreads on serving plates and top with the slaw. Divide the balls between the flatbreads and then drizzle over the Tahini dressing to serve.