- Prepare the flax egg: In a small bowl, combine the ground flaxseed with water. Stir and let it sit for about 5 minutes to thicken.
- Mash the chickpeas: In a large bowl, mash the chickpeas using a potato masher or fork until most of the chickpeas are broken down, but leave some chunks for texture.
- Mix the ingredients: To the mashed chickpeas, add the breadcrumbs, chopped onion, garlic, nutritional yeast, oregano, cumin, paprika, salt, and pepper. Stir in the flax egg (flaxseed-water mixture) and mix everything until well combined. If the mixture is too wet, add more breadcrumbs, one tablespoon at a time.
- Shape the meatballs: Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter.
- Cook the meatballs:
- Pan-fry: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes on each side, until golden brown and crispy.
- Bake (optional): Alternatively, you can bake the meatballs. Preheat your oven to 375°F (190°C) and place the meatballs on a lined baking sheet. Bake for 20-25 minutes, flipping halfway through.
- Serve: Serve your chickpea meatballs with your favorite dipping sauce (e.g., marinara, tahini sauce, or yogurt dip) or enjoy them in a wrap, on top of pasta, or with a salad.
Notes:
- If the mixture is too dry, add a tablespoon of water or a little olive oil.
- You can also add finely chopped spinach, carrots, or bell peppers to the mix for extra veggies.
- For extra flavor, try adding lemon zest or fresh herbs like parsley.
Enjoy your delicious, healthy chickpea meatballs!
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