These Gluten Free Vegan Chickpea Meatballs are SO crispy, they will blow your mind! Serve them with an easy tomato sauce for a tasty, healthy dinner!
Course Dinner
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4People
Calories 224kcal
Author FoodFaithFitness
Ingredients
For the meatballs:
1JarJovial Food Chickpeas,Drained and rinsed
1/4CupUnsweetened applesauce
1tspSea salt
Pinch of pepper
2tspExtra Virgin Olive oil
3/4CupOnion,roughly chopped
1/2TbspFresh garlic,minced
6TbspGluten Free/Vegan Italian Seasoned Panko
2TbspFresh parsley,minced
Cooking spray
For the sauce:
1TbspExtra Virgin Olive Oil
1/2CupOnion,diced
1TbspFresh garlic,minced
1JarJovial Foods Diced Tomatoes
2TbspTomato paste
1TbspItalian seasoning
3/4tspSea salt
Pinch of pepper
2TbspFresh parsley,minced
Zoodles, spaghetti squash or noodles,for serving
Instructions
To make the meatballs:
Preheat your oven to 450 degrees and spray a baking sheet with cooking spray.
Spread the drained and rinsed chickpeas until a paper towel and gently dry them off. Gently rub the thin, papery skins off each one and place into a SMALL food processor (mine is 3 cups.) along with the applesauce, salt and pepper.
Heat the olive oil in a large pan on medium heat. Cook the onion until it begins to soften and brown, about 4 minutes. Add in the garlic and lower the temperature to medium/low. Cook, stirring constantly until golden brown, about 1 minute.
Add the onion mixture into the food processor and blend until totally smooth and combined, stopping to scrape the sides as necessary.
Transfer to a bowl and stir in the panko and parsley. Use a cookie scoop to form 16 1 Tbsp sized balls and place onto the prepared baking sheet.
Spray generously with cooking spray and bake for 14 minutes. Spray again and bake another 13-14 minutes, until crispy and golden brown.
To make the sauce:
While the "meatballs" cook, heat the oil in a large, high-sided pan with a lid on medium hear. Add in the onion and garlic and cook until the onion is golden brown and soft, about 3-4 minutes.
Add in the tomatoes, tomato paste, Italian seasoning, salt and pepper and bring to a boil. Boil, stirring constantly, for 1 minute.
Reduce the heat to medium/low and simmer for 10 minutes, stirring occasionally. Then, uncover and cook for 2-3 minutes, or until the liquid just begins to evaporate. Stir in the parsley.
Stir the "meatballs" into the sauce and serve over your noodles of choice. *
DEVOUR
Notes
*Meatballs soften quickly once in the sauce, so they're best eaten right away.