Chickpea Balls in Marinara Sauce

• Vegan

• Produce

  • 2 (15-ounce cans Chickpeas
  • 1/4 cup White onion

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 2 tsp Sea salt
  • 1/2 cup Whole wheat flour

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on cearaskitchen.com

Description

Ingredients

• 1 tablespoon coconut oil, plus more for baking sheet
• ¼ cup white onion, diced small
• 2 (15-ounce) cans chickpeas, drained and rinsed
• ½ cup whole wheat flour
• 2 teaspoons sea salt
• ¼ teaspoon freshly ground black pepper
• 1 (28-ounce) can diced tomatoes
• 1 (6-ounce) can tomato paste
• 1 tablespoon pure maple syrup
• 1 tablespoon balsamic vinegar
• ½ cup water
• 1 small white onion, diced
• 1 teaspoon garlic powder
• 2 bay leaves
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

• Preheat the oven to 350°F. Lightly grease a baking sheet with coconut oil.
• Heat the coconut oil in a medium-size skillet over medium-high heat.
• Add the onion and sauté for about 10 minutes. Place in a food processor along with the chickpeas, flour, salt, and pepper.
• Pulse until combined but still chunky. Do not turn it into a puree.
• Roll into 48 balls and place on the prepared baking sheet.
• Bake for 30 minutes, turning once halfway through.
• Serve with the hot marinara sauce.
• Put all the ingredients into a slow cooker. Cook on LOW for 8 hours. Remove the bay leaves and stir.
• Serve hot or let cool for storing.