Chickpea 'Meat'balls
2 (14 ounce) cans
Chickpeas, drained, rinsed, and patted dry
1 tbsp (8 ml)
Extra virgin olive oil
1/2
Red bell pepper, diced
1/2
Sweet Onion, diced
3
Garlic Cloves, peeled & minced
1/2 cup (170 g)
Fresh basil
1/2 cup (170 g)
Fresh italian parsley
1/2 tsp (3 g)
Ground garlic powder
1/2 cup (170 g)
Bread crumbs, I use Canyon Bakehouse
1/2 cup (170 g)
Feta cheese
2
Eggs
Instructions
1.
Sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes adding garlic with a minute left.
2.
Gently blot some of the moisture out.
3.
Place in a large bowl or in a food processor with the remaining ingredients.
4.
Stir or pulse everything together, then add the black beans.
5.
Pulse the mixture into a finer paste.
6.
Form into balls, about the size of a golf ball.
7.
Place on a parchment paper lined baking sheet and bake at 375°F (191°C) for 12 minutes on each side, 24 minutes total.
8.
Toss in a your favorite sauce and serve immediately.