Vegan Chickpea Meatballs

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup breadcrumbs (gluten-free if preferred)
• 1/2 cup finely chopped red onion
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons ground flaxseeds mixed with 5 tablespoons water (flax eggs)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons nutritional yeast
• 1/4 cup olive oil for baking

Instructions:

1. Prepare the Chickpeas: Start with chickpeas that have been drained and rinsed. These legumes serve as the nutritious and protein-rich base for our meatballs.
2. Incorporate Breadcrumbs: Add breadcrumbs to the mixture, providing essential texture and ensuring a satisfying bite.
3. Enhance with Onion and Garlic: Introduce finely chopped red onion and minced garlic to infuse the meatballs with a rich, savory depth of flavor.
4. Add Fresh Parsley: Mix in finely chopped fresh parsley for a burst of freshness and vibrant color.
5. Create the Binding Agent: Combine ground flaxseeds with water to form flax eggs. This vegan alternative binds the ingredients, ensuring a cohesive and firm texture.
6. Season Generously: Add ground cumin and smoked paprika to the mixture, imparting warm, smoky notes. Season with salt, pepper, and nutritional yeast to enhance flavor.
7. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush it with olive oil. Shape the chickpea mixture into evenly sized meatballs and place them on the prepared baking sheet.
8. Bake to Perfection: Bake the meatballs for 25-30 minutes, or until they are golden brown, achieving a delightful balance of crispiness and tenderness.
9. Serve and Enjoy: Allow the meatballs to cool slightly before serving. For an added touch, garnish with extra fresh parsley if desired.