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:
Combine chickpeas, breadcrumbs, eggs, parsley, cheese and spices in a food processor and blend until smooth
Press and roll into small balls, using 1 to 1 1/2 T of mixture
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
Serve with sauce and pasta, or in a sandwich or salad. Sprinkle with fresh basil or parsley.
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