Chickpea Meatballs

Source: Minimalist Baker

Ingredients

Chickpea Meatballs

Serving Ingredient Notes
2 tbsp Olive oil Can use more or less for cooking
1/2 cup White onion Minced
3 cloves Garlic Minced
1 egg    
1 can Chickpeas Can substitute 8 ounces of Tempeh
1/3 cup Parmesan cheese  
2 tsp Italian seasoning  
1/4 cup Parsley Optional
1/2 cup Bread crumbs  
2 tbsp Marinara Can substitute tomato sauce
To taste Salt  
To taste Pepper  

Coating

Serving Ingredient Notes
1/3 cup Bread crumbs  
1/3 cup Parmesan cheese  

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Saute onion and garlic until soft and translucent (3-5 minutes), reduce heat, and set aside.
  3. Drain and rinse chickpeas.
  4. Blend chickpeas on low moderately smooth with some chunks remaining.
  5. Add sauteed veggies and remaining meatball ingredients; continue to blend on low until well-mixed, scraping sides of blender as needed.
  6. Fill bottom of skillet with oil and begin heating over medium/high setting.
  7. While heating pan, scoop out 1 heaping tablespoon of blended mixture, roll into ball, and set aside. Repeat for remainer of mixture.
  8. Mix together coating ingredients in a small bowl, toss “meatballs” in it to coat, and place meatballs in heated oil.
  9. Cook meatballs for about 5 minutes, until golden-brown, shaking pan or rolling them manually to cook on both sides.
  10. Heat marinara sauce in a separate pan/pot on low/medium setting.
  11. Once meatballs are cooked, remove from oil and place on a paper towel to dry.
  12. To serve, top cooked pasta with meatballs and sauce.