Vegan Chickpea Meatballs by
Source: www.thecuriouschickpea.com
These vegan chickpea meatballs are a perfect comfort food! They're super savory, flavorful, and so easy to make. Enjoy them with some tomato sauce or other favorite sauce, use for spaghetti and meatballs, or use them on pizza or in sandwiches! The possibilities are endless for this healthy and delicious meal!
PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes
Ingredients
2 cups (305g) cooked brown rice or other grain, cold or room temperature
1 cup (100g) pecans
4 cloves garlic, peeled
30oz can (560g) cooked chickpeas, drained and rinsed (substitute 3 cups cooked chickpeas)
1/2 cup (28g) nutritional yeast
2 tbsp (30g) tomato paste
2 tbsp (24g) olive oil
2 tsp dried basil
1 tsp dried oregano
1 1/2 - 2 tsp salt, to taste
freshly ground black pepper
1/4 cup bread crumbs (can substitute gluten free), if needed
Instructions
Preheat the oven to 375 ºF. Prepare a baking tray by lightly oiling.
In a food processor combine the cooked brown rice, pecans, and garlic and pulse until finely ground.
Drain and rinse the chickpeas, and reserve about 1/2 cup. Add the rest of the chickpeas to the food processor along with the nutritional yeast, tomato paste, olive oil, dried basil, oregano, salt, and black pepper. Process until ground into a thick mixture that holds together and keeps its shape when pressed into a meatball. (Work in batches, even a Vitamix can't blend this! I did it in three batches!)
Add the breadcrumbs if the mixture is soft and needs help holding together along with the rest of the chickpeas and pulse until they are coarsely chopped. Alternatively, if the mixture is too thick for your food processor, transfer the mixture to a mixing bowl and add the final 1/2 cup of chickpeas (slightly mashed) along with the bread crumbs and mix in by hand.
Shape the mixture into balls using about 2 tbsp per ball. A cookie scoop makes quick work of this! Press the mixture together as you roll to help the balls hold together. Place shaped vegan meatballs on the tray and spray or drizzle with oil.
Bake for 25-30 minutes at 375 ºF, flipping halfway through for even baking. Let cool slightly before using, or make in advance and freeze or refrigerate until ready to eat.
In a food processor combine the cooked brown rice, pecans, and garlic and pulse until finely ground.
Drain and rinse the chickpeas, and reserve about 1/2 cup. Add the rest of the chickpeas to the food processor along with the nutritional yeast, tomato paste, olive oil, dried basil, oregano, salt, and black pepper. Process until ground into a thick mixture that holds together and keeps its shape when pressed into a meatball. (Work in batches, even a Vitamix can't blend this! I did it in three batches!)
Add the breadcrumbs if the mixture is soft and needs help holding together along with the rest of the chickpeas and pulse until they are coarsely chopped. Alternatively, if the mixture is too thick for your food processor, transfer the mixture to a mixing bowl and add the final 1/2 cup of chickpeas (slightly mashed) along with the bread crumbs and mix in by hand.
Shape the mixture into balls using about 2 tbsp per ball. A cookie scoop makes quick work of this! Press the mixture together as you roll to help the balls hold together. Place shaped vegan meatballs on the tray and spray or drizzle with oil.
Bake for 25-30 minutes at 375 ºF, flipping halfway through for even baking. Let cool slightly before using, or make in advance and freeze or refrigerate until ready to eat.
Servings: 5