Looking for a vegan, gluten-free and soy-free dinner recipe? These vegan Chickpea Meatballs with Tomato Sauce are here to serve you.
Course Dinner
Cuisine Italian
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Servings 15meatballs
Author Mira M.
Ingredients
Chickpea Meatballs
1 3/4cupcooked chickpeas(290 g)
2tbspnutritional yeast
3tbspground flax
5tbspvegetable broth
4tbspalmond flour
1tspdried parsley
3/4tspgarlic powder
1tsponion powder
1/2tspthyme
1/2tspground black pepper
3/4tspsalt
2tbspolive oil
Tomato Sauce
28ozcrushed tomatoes( 800 ml)
1yellow onion(diced)
3clovesgarlic(minced)
2tbspolive oil
1 1/2tspdried oregano
1tspsmoked paprika
1tspcrushed red pepper flakes
1/2tspground cumin
3/4tspsalt
Instructions
Chickpea Meatballs
Preheatoven to 425°F/220C. Line a baking sheet with parchment, foil, or a silicon baking mat.
Pulsethe chickpeas in a blend or food processor until finely chopped.
Addchopped chickpeas to a large bowl with ground flax, almond flour, nutritionalyeast, and all spices.
Stir toevenly distribute everything.
Addin 4 tbsp/60ml of broth, stirring to until mixture is holding together. Ifmixture feels too crumbly, add more broth 1 tbsp/15ml at a time.
Stirin the olive oil, working the mixture until sticky and holding together in aball. If the mixture is too wet, you can add more almond flour.
Grease yourhands to prevent the mixture from sticking and scoop out 2 tbsp/30ml sizeamounts. Roll between your hands to create a ball and place on the preparedbaking sheet.
Bakefor 20-25 minutes, turning over at 10 minutes, until crispy on the outside andheated through.
Tomato Sauce
Peeland finely mince the garlic and dice the onion into small cubes.
Heatthe oil in a large pan over medium. Add the onion and garlic.
Cookfor 5-7 minutes, stirring regularly, until fragrant and beginning to brown.
Addthe spices (except the salt) and stir to toast.
Addthe crushed tomatoes. Stir well.
Cookat a simmer for 15-20 minutes until the liquid is reduced by ¼. Add the saltand stir.
Tasteand adjust salt or other spices to preference. If the sauce is too acidic, add1 tsp/3g granulated sugar (optional).
Removefrom heat and add in the “meatballs”. Garnish with fresh chopped parsley and nutritionalyeast if desired.
Serveimmediately. Great over couscous, cooked quinoa, pasta, rice, or just as anappetizer.
Notes
If not serving right away (or storing a portion for later) keep the meatballs and sauce separate. The meatballs will start falling apart if left in the sauce too long.Chickpea meatballs can be reheated in the oven and the sauce can be reheated in a saucepan on the stove.