Vegan Chickpea Meatballs Recipe
Fall in love with Vegan Chickpea Meatballs! A delightful mix of farro, chickpeas, flaxseed, and oats, spiced to perfection and adaptable to any taste preference.
Servings: 16 meatballs
Calories: 56kcal
Ingredients
- 1 tablespoon flax seed meal ground flax seeds
- 14 ounce can chickpeas drained and rinsed
- 1 1/2 cups cooked farro
- 1/4 cup old fashioned oats
- 2 cloves garlic pressed
- 1 tsp finely grated ginger root
- 1/2 teaspoon salt
- 1 tablespoon hot chile sesame oil
- 1 tbsp sriracha
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a sheet pan with foil and set it aside.
- Combine the flax seed meal with 3 tablespoons of water; stir and set aside to rest for 5 minutes.
- Place the chickpeas, farro, oats, garlic, ginger, salt, sesame oil, and sriracha in the bowl of a large food processor or blender. Pour in the rested flax mixture ("flax egg") and pulse until the ingredients are just combined. You may need to pause to scrape down the bowl periodically.
- Roll the mixture into one-tablespoon balls (about 14 to 16 total). Bake on the foil-lined sheet for 20 to 25 minutes, until firm and lightly crisped.
Notes
To store Vegan Chickpea Meatballs, place them in an airtight container and refrigerate for up to 5 days. For longer storage, arrange them on a baking sheet in the freezer before transferring them to a container, allowing them to stay fresh for up to 3 months.
To reheat, warm the meatballs in a 350°F (175°C) oven for 10-15 minutes or microwave on medium heat for 1-2 minutes.
Nutrition
Serving: 1meatball | Calories: 56kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 164mg | Potassium: 61mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
