Vegetarian Chickpea "Meatballs"

If you are like me, you can’t resist cravings of a meatball sub or the classic, fantastic dish of spaghetti and meatballs. However, if like me, you are also a vegetarian, you have had to find your way around cravings. Instead of opting for expensive or less nutritious prepared meat alternatives, give this recipe a try to sate your “meatball” needs.

These are great on any pasta, simmered in sauce or just placed on top. They are mostly chickpeas, so you are sure to get your fill of protein, as well as iron, calcium, magnesium, manganese, zinc, and vitamin K.

Ingredients:

• 15 ounce can of chickpeas, drained and rinsed
• ¼ cup red onion, diced finely
• 1 garlic clove, minced
• 1 tablespoon olive oil
• ¼ tablespoon parmesan cheese
• 1 large egg
• ¾ cup dry Italian style breadcrumbs
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground pepper

1. Preheat oven to 425℉. Lightly coat baking sheet with cooking spray, set aside.
2. In a small skillet, heat olive oil over medium heat. Add onion, cook for 2 minutes, add garlic and cook for an additional 4 minutes. Remove from heat and set aside.
3. In a blender or food processor, pulse chickpeas until finely ground. If you do not have either appliance, they can easily be ground using a mortar and pestle.
4. Stir parmesan, onion, garlic, basil, oregano, salt and pepper into chickpeas.
5. Add egg and breadcrumbs to chickpea mixture. Stir well. Mixture will begin to resemble a dough.
6. Scoop about 2 tablespoons per meatball and roll into balls. Place meatballs on prepared baking sheet.
7. Bake for 15 minutes. Flip meatballs over on baking sheet and bake for additional 15 minutes.
8. Serve with desired dish and enjoy!