Baked Chickpea and Quinoa Balls

Ingredients:

1 can (240g / 8 oz) chickpeas, drained
90g (1/2 cup) quinoa, rinsed
60g (3 oz) ground walnuts
1 medium onion, diced
2 garlic cloves, minced
75g (4 oz) breadcrumbs or chickpea crumbs
15g (2 oz) nutritional yeast (optional)
1 tsp cumin seeds
1 tsp paprika
1 tsp dried herbs (oregano, thyme, or a mix)
1 tsp Korean chili flakes (optional for heat)
Salt, to taste

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Directions:

1. Cook the Quinoa:
Rinse the quinoa thoroughly and add it to a pot with water (ratio of 2:1 water to quinoa).
Simmer for about 15 minutes until fully cooked and fluffy. Drain any excess water and set aside.

2. Prepare the Chickpeas:
Drain the chickpeas and mash them with a fork in a large mixing bowl. You can also use a food processor for a smoother texture.

3. Sauté Onion and Garlic:
In a lightly oiled pan, sauté the diced onion over medium heat until softened (about 3-4 minutes).
Add the minced garlic and cumin seeds, cooking for another minute until fragrant.

4. Mix the Ingredients:

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