Vegan Chickpea Meatball

• Vegan

• Produce

  • 1/4 tsp Basil
  • 2 cups Chickpeas
  • 1 1/2 tsp Garlic powder
  • 1/4 tsp Marjoram
  • 1 tsp Onion powder
  • 1/2 tsp Parsley

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 2 tbsp Flax seed, ground

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Liquids

  • 6 tbsp Water

Found on thecrunchychronicles.com

Description

Directions

• If youre using dried chickpeas, soak for 4 hours. Boil them until they are splitting, about 45 minutes to an hour. Skip to Step 2 if using canned chickpeas!
• Drain the chickpeas & pinch the skin off as many as you have the patience for. Blend chickpeas in a blender until broken down.
• Make your flax seed eggs - mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes.
• Mix together the chickpeas and flax seed eggs. 
• Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add more oil or water. You want a consistency that will be easy to roll into balls without sticking to your hands or cracking.
• Form the chickpea mixture into meatballs and place onto a greased baking dish.
• In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through. They will be golden and crispy on the outside when done!