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Chickpea "Meat" balls


These hearty and tasty "meat" balls are filled with smashed chick peas. Similar to a falafel, but seasoned with Italian spices, these "meat" balls pair well with a rich marinara sauce over spaghetti.


Ingredients: (makes about 12-14 "meat" balls)

  • 2 cups chickpeas, rinsed and patted dry

  • 1/2 cup breadcrumbs (sub almond meal for gluten free recipe)

  • 2 eggs (such flax eggs or other egg replacer to keep vegan)

  • 1/4 cup chopped parsley

  • 2 T shredded Parmesan cheese (or nutritional yeast for vegan option)

  • Spices: 1 t basil (dried or fresh), 1 t oregano, 1/4 t rosemary, 1/4 t thyme, 1 t onion powder 1 t garlic powder, 1/2 t paprika, 1 t salt, 1/2 t black pepper, 1/4 t red pepper flakes (if desired)


Directions:

  1. Combine chickpeas, breadcrumbs, eggs, parsley, cheese and spices in a food processor and blend until smooth

  2. Press and roll into small balls, using 1 to 1 1/2 T of mixture

  3. Heat oil in cast iron or other skillet and add "meat" balls when hot. Cook 8 minutes, rolling on each side, carefully as balls may be delicate

  4. Serve with sauce and pasta, or in a sandwich or salad. Sprinkle with fresh basil or parsley.



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