Spicy Vegan Meatballs // EASY OIL-FREE VEGAN RECIPE

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Spicy Vegan Meatballs // EASY OIL-FREE VEGAN RECIPE

1 cup Quinoa,cooked
2 cup Canned Chickpeas (or cooked)
3 clove Garlic
1/2 cup Red Onion, minced
1/4 tsp Salt
2 tsp Dried Oregano
1/2 tsp Red Pepper Flakes
1/2 tsp Fennel Seed
1/2 cup Walnut Parmesan
2 tbsp Tomato Paste
3 tbsp Basil, chopped

Preheat the oven to 350°F.

Add the cooked chickpeas to a parchment lined sheet pan and place in the oven for 10 minutes, or until the beans are dried and start to crack slightly. This step helps remove moisture from the “meatballs.” Remove from the oven and set aside.

Add the chickpeas and quinoa to a food processor along with the garlic and onions. Add the salt, oregano, red pepper flakes, fennel seed and walnut parmesan. Pulse until a loose meal is formed. Then add the tomato paste, and fresh basil. Pulse until a tacky dough is formed. Taste and adjust the flavor as desired.

Measure out balls that weigh approximately 1.8 oz. Place the meatballs on a parchment lined sheet pan and bake for 20-30 mins in a regular oven or 12-15 mins in a convection oven. Flip once halfway through the cooking time.

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