Servings: 4 (makes 12–14 balls)
Prep time: 15 min
Cook time: 20–25 min
Ingredients
- 1 ½ cups cooked chickpeas (or 1 can, drained & rinsed)
- ½ cup rolled oats (or breadcrumbs for binding)
- 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley or cilantro, chopped
- 2–3 tbsp olive oil for baking or pan-frying
Instructions
1. Make the Flax Egg:
- Mix 2 tbsp ground flaxseed with 6 tbsp water. Let sit 5 minutes until gel-like.
2. Prepare Chickpea Mixture:
- In a food processor, pulse chickpeas until coarsely mashed (leave some texture).
- Transfer to a bowl and add oats, flax egg, onion, garlic, nutritional yeast, spices, parsley, salt, and pepper.
- Mix until sticky enough to form balls. Add a little water if too dry or extra oats if too wet.
3. Form Balls:
- Roll mixture into 12–14 balls, about 1–1.5 inches in diameter.
4. Cook:
Option A: Bake
- Preheat oven to 375°F (190°C).
- Place balls on a lined baking sheet. Brush or spray lightly with oil.
- Bake 20–25 minutes, flipping halfway, until golden and firm.
Option B: Pan-Fry
- Heat 2–3 tbsp oil in a skillet over medium heat.
- Fry balls 3–4 minutes per side until golden brown and crispy.
Serving Ideas
- With tomato sauce over pasta or zoodles
- In pita or wraps with veggies and tahini
- On a salad for extra protein
