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vegan chickpea meatballs
vegan chickpea meatballs

vegan chickpea meatballs
vegan chickpea meatballs
Source
Ingredients:
1
Servings
  • 1
    item
     can (15 oz) chickpeas, drained and rinsed
  • 1
    item
     small onion, finely chopped
  • 3
    clove
     garlic, minced
  • 120
    ml
     breadcrumbs (use gluten-free if needed)
  • 60
    ml
     fresh parsley, chopped
  • 2
    tbsp
     ground flaxseed mixed with 6 tablespoons water (flax egg)
  • 1
    tbsp
     soy sauce or tamari
  • 1
    tbsp
     tomato paste
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 0.5
    tsp
     smoked paprika
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     olive oil, for frying (optional)
vegan chickpea meatballs
Instructions:
  1. Prepare the Flax Egg: In a small bowl, combine the ground flaxseed with water. Stir and let it sit for about 10 minutes until it thickens.
  2. In a large mixing bowl, mash the chickpeas with a fork or potato masher until they are mostly broken down but still retain some texture.
  3. Add the chopped onion, minced garlic, breadcrumbs, parsley, flax egg, soy sauce, tomato paste, oregano, basil, smoked paprika, salt, and pepper to the mashed chickpeas. Mix well until all the ingredients are fully combined.
  4. Form the Meatballs: Use your hands or a small ice cream scoop to form the mixture into small balls, about 1-2 inches in diameter. Place them on a plate or baking sheet.
  5. Cook the Meatballs: Baking Method: Preheat the oven to 375°F (190°C). Place the meatballs on a lined baking sheet and bake for 25-30 minutes, turning halfway through, until they are golden brown and firm.
  6. Frying Method: Heat a few tablespoons of olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until they are golden brown and crispy on all sides, about 7-10 minutes.
  7. Serve the chickpea meatballs with your favorite marinara sauce over pasta, in a sub roll for a meatball sandwich, or on their own as an appetizer.
  • 1
    item
     can (15 oz) chickpeas, drained and rinsed
  • 1
    item
     small onion, finely chopped
  • 3
    clove
     garlic, minced
  • 120
    ml
     breadcrumbs (use gluten-free if needed)
  • 60
    ml
     fresh parsley, chopped
  • 2
    tbsp
     ground flaxseed mixed with 6 tablespoons water (flax egg)
  • 1
    tbsp
     soy sauce or tamari
  • 1
    tbsp
     tomato paste
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 0.5
    tsp
     smoked paprika
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     olive oil, for frying (optional)
1
Servings
0

Prepare the Flax Egg: In a small bowl, combine the ground flaxseed with water. Stir and let it sit for about 10 minutes until it thickens.

In a large mixing bowl, mash the chickpeas with a fork or potato masher until they are mostly broken down but still retain some texture.

Add the chopped onion, minced garlic, breadcrumbs, parsley, flax egg, soy sauce, tomato paste, oregano, basil, smoked paprika, salt, and pepper to the mashed chickpeas. Mix well until all the ingredients are fully combined.

Form the Meatballs: Use your hands or a small ice cream scoop to form the mixture into small balls, about 1-2 inches in diameter. Place them on a plate or baking sheet.

Cook the Meatballs: Baking Method: Preheat the oven to 375°F (190°C). Place the meatballs on a lined baking sheet and bake for 25-30 minutes, turning halfway through, until they are golden brown and firm.

Frying Method: Heat a few tablespoons of olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until they are golden brown and crispy on all sides, about 7-10 minutes.

Serve the chickpea meatballs with your favorite marinara sauce over pasta, in a sub roll for a meatball sandwich, or on their own as an appetizer.

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