Chickpea Meatballs

I love this recipe by Dr. Will Bulsiewicz (author of FIBER FUELED). Most of the “meatballs” I have made in the past have lentils in them so this was a welcomed change! Enjoy!

Ingredients:

1 1/2 T ground flaxseeds

3 C canned chickpeas (drained and rinsed)

3/4 C walnuts

3/4 breadcrumbs (I use GF)

3 T Olive oil

2 t dried oregano

2 t dried basil

2 t dried parsley

salt and pepper to taste

Serve with (suggestions): pasta, marinara sauce, vegan parm or maybe sandwich style (2 rolls)

Directions:

Preheat the oven to 450.

Lightly oil a rimmed baking sheet or line it with parchment paper.

Mix together 1/4 C water with the ground flaxseeds in a bowl and set aside to gel.

Place the chickpeas and walnuts in a food processor and pulse until very finely chopped.

Remove the chickpea mixture and place it in a large bowl. Add the flaxseed mixture, bread crumbs, olive oil, oregano, basil and parsley. Store together until the mixture is combined. It should stick together easily. If too sticky, add in more bread crumbs. If too dry, add a little more oil or water. Add salt and pepper to taste.

Scoop out @ 1 T of the mixture at a time, roll into a ball, and place on the prepared baking sheet. Drizzle with a little olive oil for a crispier meatball and then back for 20 minutes (or until golden brown).

Serve with pasta, in a sandwich or alone! SO GOOD!