VEGAN CHICKPEA MEATBALLS (you can substitute ground turkey for the chickpeas)

Makes about 14-16 meatballs

INGREDIENTS:

  • 1 1/2 tablespoons ground flaxseed (or 2 eggs if you want vegetarian option)

  • 3 cups canned chickpeas (drained, rinsed and patted dry)

  • 3/4 cups chopped walnuts

  • 3/4 cups bread crumbs

  • 3 tablespoons olive oil

  • 2 tablespoons nutritional yeast

  • Spices to taste: oregano, dried parsley, salt, pepper and fresh basil

INSTRUCTIONS:

  1. Preheat oven to 450F and lightly grease a baking sheet. 

  2. Make the flax egg: whisk 1/4 cup of warm water with the flax seeds and set aside (skip this step if you’re using actual eggs)

  3. Combine all ingredients in a food processor or blend them together using a whisk (so the chickpeas incorporate well with the ingredients). Add more water or bread crumbs if needed (mixture should stick together easily). 

  4. Scoop out mixture with a small cookie dough scoop and roll into a ball. Place on the baking sheet. 

  5. Bake for 20 minutes 

  6. Let cool and store in an airtight container.

Ideas to enjoy these throughout the week:

  • Add marinara sauce and pasta of your choice (or zoodles) 

  • As a sandwich, with marinara sauce

  • Add broccoli and greens and make a bowl

Jessica Sanchez