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Vegan Chickpea Meatballs
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:
- 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.
- Incorporate Breadcrumbs: Add breadcrumbs to the mixture, providing essential texture and ensuring a satisfying bite.
- Enhance with Onion and Garlic: Introduce finely chopped red onion and minced garlic to infuse the meatballs with a rich, savory depth of flavor.
- Add Fresh Parsley: Mix in finely chopped fresh parsley for a burst of freshness and vibrant color.
- 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.
- 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.
- 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.
- Bake to Perfection: Bake the meatballs for 25-30 minutes, or until they are golden brown, achieving a delightful balance of crispiness and tenderness.
- Serve and Enjoy: Allow the meatballs to cool slightly before serving. For an added touch, garnish with extra fresh parsley if desired.