Chickpea meatballs

Written by MjauOctober 4, 2016

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I have to admit, one of my favorite things in the world is crispy meatballs. I have been searching for the perfect meatless meatball recipe ever since I stopped eating animals. AND I FINALLY FOUND IT!!!! These balls are tasty, crispy and protein packed. Serve with black-bean (to amp up the protein even more) pasta, tomato sauce and greens.

 

Chickpea Meatballs

 

  • 3 tablespoons coconut oil
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1 flax egg
  • ½ cup (1,5 dl) nutritional yeast
  • 4 heaped tablespoons rolled oats
  • 5 heaped tablespoons hemp seeds
  • ½ cup (1,5 dl) chopped walnuts
  • A couple of sprigs mint, chopped
  • ¼ cup (1 dl) chopped dry sun-dried tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons herbamare sea salt, adjust to taste
  • 1 teaspoon ground cumin
  • A big pinch of red pepper flakes, adjust to taste
  • Freshly ground black pepper, adjust to taste
  • 1, 15 ounce (250 ml) can (1,5 cups = 3,5 dl) chickpeas, drained, rinsed and dried

Make it like this:

  • In a medium heated skillet, add 1 tablespoon olive oil and onion. Saute for 3 minutes, add minced garlic with a pinch of sea salt and black pepper. Continue to cook for about 5 minutes until fragrant.
  • In a food processor or blender, combine the sauteed onions and garlic with nutritional yeast, hemp seeds, flax egg, chopped walnuts, oats, basil, sun dried tomatoes, oregano, sea salt, black pepper, red pepper flakes, remaining olive oil (2 tablespoons), and chickpeas. Pulse together until the mixture comes.
  • Pour this mixture out into a large mixing bowl. Adjust seasonings to taste before you start rolling these into about 1 tablespoon balls. Use a little olive oil or water to coat your hands to prevent the chickpea meatballs from sticking, repeat until all of the batter are in balls.
  • Using the same skillet you sauteed onions in, add in 1 tablespoon olive oil just to cover the bottom of the pan, add chickpea meatballs to cover the bottom and cook on medium until the outside is golden brown, about 5 minutes each side. Be gentle when flipping over each chickpea meatball so it doesn’t lose form.

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