These chickpea meatballs were so easy to make! After making those vegan swedish meatballs a while back I was expecting that these would be difficult as well, but they weren’t! Lucky me! I served these ‘meat’balls with a little bit of gluten free pasta, zoodles (zucchini noodles), and steamed summer squash, zucchini, & spinach. For the sauce I was more than happy to make my red wine sauce from my baked manicotti & kale recipe, it is too good not to make more than once. Next time I make chickpea meatballs I will probably serve them with vegan alfredo, in a lasagna, or maybe even a chickpea meatball sub! I love building my recipe book and getting to “reuse” recipes in different ways 🙂

Ingredients:

-2 Cups chickpeas, drained and rinsed

-2 Tablespoons ground flax seed

-6 Tablespoons water

-1/2 Cup bread crumbs

-1.5 teaspoons garlic powder

-1 teaspoon onion powder

-1/2 teaspoon salt

-1/2 teaspoon parsley

-1/4 teaspoon majoram

-1/4 teaspoon black pepper

-1/4 teaspoon basil

Directions:

-Blend chickpeas in food processor. It’s ok if the chickpeas are still a little chunky

-Make your flaxseed “eggs” : mix 2 Tablespoons ground flaxseed with 6 Tablespoons of water. Let sit for 10 – 15 minutes

-Using your food processor, mix together the chickpeas and flaxseed eggs. Beat for a few minutes until the mixture is smooth

-Add in breadcrumbs and mix. If the mixture is too sticky, add more breadcrumbs 1/2 Tablespoon at a time. You want a consistency that will be easy to roll into balls without sticking to your hands

-Mix in the remaining ingredients

-Form the chickpea mixture into meatballs and place into a greased baking dish

-Preheat the oven to 450 degrees farenheit and bake the chickpea meatballs for 20 minutes, turning halfway through

XOXO