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
Pinch	Salt
Pinch	Pepper

Coating

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

Instructions

1. Preheat oven to 375 F.
2. Heat olive oil in a large skillet over medium heat.
3. Saute onion and garlic until soft and translucent (3-5 minutes), reduce heat, and set aside.
4. Drain and rinse chickpeas.
5. Blend chickpeas on low moderately smooth with some chunks remaining.
6. Add sauteed veggies and remaining meatball ingredients; continue to blend on low until well-mixed, scraping sides of blender as needed.
7. Fill bottom of skillet with oil and begin heating over medium/high setting.
8. While heating pan, scoop out 1 heaping tablespoon of blended mixture, roll into ball, and set aside. Repeat for remainer of mixture.
9. Mix together coating ingredients in a small bowl, toss “meatballs” in it to coat, and place meatballs in heated oil.
10. Cook meatballs for about 5 minutes, until golden-brown, shaking pan or rolling them manually to cook on both sides.
11. Heat marinara sauce in a separate pan/pot on low/medium setting.
12. Once meatballs are cooked, remove from oil and place on a paper towel to dry.
13. Bake meatballs for 15 minutes.
14. To serve, top cooked pasta with meatballs and sauce.