Chickpea ‘Meatballs’ (VG + GF)

Chickpea 'Meatballs'

 

I was really craving meatballs, like a big bowl of pasta with meatballs. So it was time for me to figure out, how I was gonna accomplish just that. Really needed to think what I was going to use as a replacement for the meat. Because the ‘vegan’ minced meat is not usable for making balls.

Then I started to think, what I normally use as a replacement for meat/protein in my meals. And one of the first things I was thinking of was; beans! And in specific chickpeas. I love chickpeas they’re so versatile. They will take up any flavor you add to them. So after a few tries, this is definitely the best version!

OLYMPUS DIGITAL CAMERAChickpea 'Meatballs'

 

Serving 2

Ingredients

  • 2 Flax eggs
  • 1 can Chickpeas (540 gr -> 400 gr)
  • 3 Sundried Tomatoes
  • ¼ tsp Paprika powder
  • ¼ tsp Garlic powder
  • ¼ tsp Pepper
  • ¼ tsp Salt
  • 20 gr Oat flour (Oats blended in a blender)

 

Instructions

  1. Make flax eggs; put 2 tbsp flaxseeds in a bowl with 5-6 tbsp and let it sit.
  2. Drain and rinse the chickpeas. If you’ve the patience, try to get rid of as much of the skins.
  3. Put the chickpeas in a blender and blend. It’s okay to have a little bit of pieces left. Put in a bowl.
  4. Dice the sundried tomatoes and add to the bowl with chickpeas.
  5. Add all the spices, you can add more/different spices if you want too. You can taste the mixture, ‘cause no eggs!
  6. Add the oat flour and flax eggs. Mix till it’s fully incorporated.
  7. Roll balls from the mixture.
  8. Bake in the airfryer on 200 degrees Celsius for 10 min. (Oven: 12-15 min 200 degrees Celsius)

 

Serving suggestion: delicious with a big bowl of pasta, tomato sauce and a sprinkle of nutritional yeast. Like in the picture below!

Enjoy!

 

XO

Chickpea 'Meatballs'

 

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