Crispy bites and turmeric mayonnaise

• 1 can (540 ml) chickpeas, rinsed and drained
• 125 ml (½ cup) quick-cooking oatmeal
• 250 ml (1 cup) ricotta
• 45 ml (3 tbsp) oil-packed sun-dried tomatoes, chopped
• 2 cloves garlic, chopped
• 10 ml (2 tsp) of Provencal herbs
• Salt and pepper from the mill
• 180 ml (¾ cup) pretzels
• 60 ml (¼ cup) olive oil

Turmeric Mayonnaise:

• 125 ml (½ cup) mayonnaise
• 5 ml (1 tsp) ground turmeric
• Salt and pepper from the mill

Crispy Bites:

1. In a food processor, crush the pretzels into breadcrumbs and set aside.
2. Still in the food processor, mix all the ingredients except the breadcrumbs and olive oil. If necessary, add a little oatmeal (if too wet) or water (if too dry) so that the mixture holds together well.
3. Shape into small balls the size of ping-pong balls. Spread the breadcrumbs on a plate and coat the balls.
4. In a skillet over medium heat, heat the olive oil and cook the meatballs for 10 minutes or until golden brown on all sides.

Turmeric Mayonnaise:

1. Mix all ingredients in a bowl and serve with the meatballs.