CHICKPEA MEATBALLS
Ingredients
▢15 ounce Can Chickpeas (1 can) Drained
▢½ Small Red Onion Finely Chopped
▢4 Cloves Garlic Crushed
▢2 Tablespoons Nutritional Yeast Flakes
▢2 Tablespoons Soy Sauce
▢2 Tablespoons Tomato Paste
▢½ teaspoon Smoked Paprika
▢½ teaspoon Coriander Powder
▢1 teaspoon Cumin
▢1 cup Breadcrumbs
▢¼ cup Chopped Parsley
▢Olive Oil For Brushing
Instructions
Preheat oven to 350°F (180°C).
Add canned chickpeas to the food processor along with chopped onion, crushed garlic, nutritional yeast, soy sauce and tomato paste. Process until smooth.
Add smoked paprika, coriander powder and cumin and process.
Transfer the mixture to a mixing bowl and add breadcrumbs and fresh chopped parsley and mix in. Use your hands to form it into a dough.
Scoop roughly tablespoon sized amounts of dough, roll them into balls and place evenly onto a parchment lined baking tray.
Place the tray into the freezer for 15 minutes so that the balls can firm up.
Remove the tray from the freezer and lightly brush each ball with olive oil.
Place into the oven and bake for 20 minutes, turning the balls over once at the 10 minute mark.
