Plant-Based Chickpea “Meatballs”
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 248 kcal
Ingredients
- 2 cups chickpeas canned or dried and soaked for 8 hours
- ¼ cup finely grated carrot
- 1 garlic clove
- 2 Tbsp. ground flaxseed plus 2 Tbsp. water for flax “eggs”
- 2 Tbsp. olive oil
- 1 tsp. pink salt
- ¼ tsp. black pepper
- 1 tsp. Italian seasoning
Instructions
-
Preheat oven to 375 degrees F.
-
Prepare flax “eggs” by stirring together ground flaxseed and water. Let sit 15 minutes.
-
In food processor, pulse chickpeas to mash. Add remaining ingredients and pulse to combine.
-
Line baking sheet with parchment paper. Using hands, roll 1 Tbsp. mixture into ball; arrange on sheet. Repeat until all mixture is used.
-
Bake for 15 minutes.
-
Serve with sauce and pasta of choice.
Recipe Notes
Add the ingredients to your cart and get rolling!
Nutrition Facts
Plant-Based Chickpea “Meatballs”
Amount Per Serving
Calories 248
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Sodium 492mg21%
Potassium 347mg10%
Carbohydrates 27g9%
Fiber 9g36%
Sugar 4g4%
Protein 9g18%
Vitamin A 1381IU28%
Vitamin C 2mg2%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.