Peanut Butter Cranberry Chickpea Balls

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These cute little balls are packed with a hearty dose of protein from the eggs, chickpeas, peanuts and the peanut butter; not to mention the addition of fabulous fiber from the oats and cranberries. I use dry chickpeas to create maximum flavor, but you can certainly use canned chickpeas if you are in a time crunch. I serve this tasty bite-sized snack to kids after school with jam as well as to my adult clients and friends with plain Greek yogurt and a sprinkle of cinnamon for a trendy appetizer with colorful toothpicks.

Prep time: 10 minutes
Cook Time: 15 minutes if using canned beans; 3 hours 45 minutes if using dry beans
Total time: 35 minutes or 3 hours 55 minutes
Yield: 12 servings

Peanut Butter Cranberry Chickpea Balls

Ingredients

Peanut Butter Cranberry Chickpea Balls Ingredients - Peanut Butter & Co. Honey Roasted Peanuts

1 (16 ounce) package dry chickpeas
12 cups water
1 cup The Bees Knees peanut butter
2 cups dry gluten-free oats
1/2 cup dried cranberries
1/2 cup Peanut Butter & Co. Honey Roasted Peanuts
2 large eggs

Procedure

1. In a large pot, cover the chickpeas with water. Cook over medium heat for 3 hours or until tender. Check occasionally to see if you need to add more water. Remove from heat; set aside to cool for 30 minutes.

2. In a food processor, combine cooked chickpeas and all remaining ingredients; pulse until well combined. If mixture is too thick, add a touch of water. If mixture is too thin, add more gluten-free oats.

Peanut Butter Cranberry Chickpea Balls - In a food processor, combine cooked chickpeas and all remaining ingredients; pulse until well combined.

Peanut Butter Cranberry Chickpea Balls - If mixture is too thin, add more gluten-free oats

3. Using a tablespoon, form the chickpea mixture into golf ball sized portions on a non-stick baking sheet.

Peanut Butter Cranberry Chickpea Balls - form the chickpea mixture into golf ball sized portions on a non-stick baking sheet

4. Transfer chickpea balls into the oven; cook for 15-20 minutes or until golden brown. Remove from oven; set aside for 3 minutes before serving.

Peanut Butter Cranberry Chickpea Balls - Transfer chickpea balls into the oven; cook for 15-20 minutes or until golden brown.

5. Serve warm.

Plated Peanut Butter Cranberry Chickpea Balls Ingredients add peas add eggs dropping tablespoons finished

PEANUT BUTTER GIVEAWAY

Amie uses cranberries in this recipe. What other add-ins do you think would go well with The Bee’s Knees peanut butter and honey roasted peanuts?

Leave a comment below with your answer to enter for a chance at winning a jar of The Bee’s Knees the peanut butter used in this recipe!

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, October 22, 2012 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 10/25/12 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of The Bee’s Knees peanut butter ($6 value). Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

The post Peanut Butter Cranberry Chickpea Balls appeared first on - Peanut Butter & Co. Recipe Blog.

Tags: Appetizer Breakfast Brunch dairy-free Dessert Gluten-free Oatmeal Peanut butter Snack The Bee's Knees Uncategorized

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