• Bari Stricoff, MSc, RDN

Chickpea Meatballs

Contrary to what some might think, I am a SUCKER for a good bowl of pasta! When I was younger, meatballs and spaghetti = life. So as I got older and my eating habits/taste buds developed, I have adapted my recipe. As a proud supporter of plant based diets, I created these chickpea meatballs as a meat alternative. I originally got the idea from my love for falafels. Essentially, I adapted the way I make falafels to a more Italian-style recipe and BOOM, chickpea meatballs !



I love to pair these babies with some pasta, plenty of vegetables and a good tomato sauce! Personally, I’m a fan of green pea pasta, since it tastes yum and is PACKED with protein and fiber. I love chickpea pasta as well, but it might be OTT with these chickpea meatballs. And to be honest, I love both whole wheat and regular pasta as well. Or skip the pasta, mix with some sauce, through it in a baguette and enjoy a chickpea-meatball hero sandwich!



This recipe is great for meal preps too for those with busy lifestyles. Make this on a Sunday for lunches throughout the week! I added collagen peptides to to give this recipe a bit more protein, but if you pair it with a high protein pasta (green pea or lentil), you can skip this step! I’ve also added nutritional yeast to this recipe for an extra boots of folic acid and vitamin B12!



Ingredients:

  • Chickpeas, 1 15oz. can rinsed and drained

  • Rolled oats, 1/2 cup

  • Garlic, 2 cloves

  • Eggs, 2 large (can sub flaxseed egg)

  • Fresh Basil, 1 cup packed

  • Fresh Parsley, 1 cup packed

  • Nutritional yeast, 1 TBS

  • Dried Basil, 1 TBS

  • Onion Powder, 1 TBS

  • Dried Oregano, 1 TBS

  • Chilli Flakes, 1 tsp

  • Collagen Peptides (optional), 2-4 scoops

  • Salt and Pepper to preference


Directions

  • Preheat oven to 375F or 200C

  • Rinse and drain chickpeas

  • Add all ingredients into a food processor

  • If the mixture seems dry, add a bit of water, If the mixture seems a bit wet, add more oats or collagen peptides

  • Line a baking sheet with parchment paper

  • Split batter into meatballs of desired size, usually yields 15-20 meatballs, size depending

  • Spray the tops with a bit of olive oil and put into oven for 20 minutes, flipping and spraying halfway

Hope you guys enjoy! xx




0 views
  • FB
  • INSTA
  • PINTEREST