Amie Valpone

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.

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.

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32 Responses to Peanut Butter Cranberry Chickpea Balls

  1. Kristin says:

    Raisins!

  2. Life's a Bowl says:

    Raisins and/ or unsweetended coconut 🙂

  3. Laura says:

    Chocolate chips

  4. Juli says:

    sea salt and caramel

  5. Jessica says:

    Pumpkin seeds. But def raisons or chocolate chips!

  6. Cheri says:

    Golden raisins and candied ginger

  7. Teresa Salerno says:

    Chocolate chips would be great or even carob chips!

  8. Brittany @ Barr & Table says:

    Dark chocolate chips and dried cherries would be fantastic!

  9. Janice Ellis says:

    Bananas and raisins.. nom nom nom

  10. Molly says:

    chocolate chips!

  11. Kathy says:

    Coconut and chocolate chips

  12. Sara P. says:

    dried cherries would be delicious!!

  13. Elaine Young says:

    sun flower seeds

  14. Patti says:

    Chocolate chips and ground flax seed

  15. Francisco says:

    Chopped dates and cocoa-roasted almond pieces.

  16. megan kupres says:

    cinnamon glazed pecans with dried apples would be really goos but even better would be pumpkin with maple syrup and the honey roasted peanuts for a fall version

  17. Alyssa says:

    Cinnamon chips would be lovely!

  18. Georgiana says:

    Medjool Dates! Yum!

  19. Makayla says:

    Clover honey and dried banana pieces!

  20. Megan S. says:

    white chocolate chips or golden raisins!

  21. Raymond S says:

    Black Mission Figs & Pecans!

  22. Lia Simpson says:

    Granola or Rice Krispies!

  23. Mary says:

    raisins!

  24. Cheri says:

    Amie – Do you use the whole package of chickpeas for this recipe? A 16 oz bag will make a lot after they are cooked. In the photo it looks like you have about 2 cups of chickpeas in the bowl you pour into the food processor.

  25. Renata says:

    Chopped apples and organic dates!

  26. Amanda says:

    Chopped banana chips and dark chocolate chips!

  27. hope says:

    definitely chocolate chips!

  28. Crystal says:

    Almonds? Walnuts? I think any more nuts would be great here

  29. manuel couto says:

    I have to go with chopped ginger, or fresh lemon zest

  30. Jim Young says:

    Marshmallow whip – ummm sounds delicious

  31. Katie says:

    Dark chocolate chips and cherries:) YUM!

  32. Jordan says:

    Praline Pecans!

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Peanut Butter Cranberry Chickpea Balls