Chickpea Meatballs (Vegetarian)

Chickpea Meatballs (Vegetarian)

from dishingouthealth.com

Ingredients

  • 1 15-oz. can chickpeas, drained, rinsed, and patted dry
  • 1/2 cup plain breadcrumbs (sub almond meal if making gluten-free)
  • 2 large eggs (sub flax eggs if making vegan)
  • 1/4 cup fresh parsley leaves
  • 2 Tbsp nutritional yeast or grated Parmesan cheese
  • 2 tsp. Italian seasoning
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 3/4 tsp. smoked paprika
  • 3/4 tsp. kosher salt
  • 2 Tbsp. extra-virgin olive oil
  • To serve: pasta and sauce, hoagie rolls and condiments of choice to make a sub, or your sides/dipping sauce of choice.

Directions

  1. 1

    Combine first 10 ingredients (chickpeas through salt) in a food processor. Blend until mixture is cohesive and mostly smooth.

  2. 2

    Use a small cookie dough scoop or measuring spoon to gather one heaping Tablespoon amounts and roll into balls. You should have 14 golfball-sized meatballs. (If the mixture feels too wet to form, add 1 to 2 more Tbsp breadcrumbs.)

  3. 3

    Heat oil in a large skillet over medium. Once hot, add chickpea meatballs and cook 6 to 8 minutes, turning to brown all sides, until golden.

  4. 4

    Serve with pasta and sauce, in a sandwich, over a salad, or with your sides and dipping sauce of choice.