Chickpea and Beet Vegetarian Meatballs
Ingredients
-
1
unit
roasted beet, chopped
-
1
15 oz can
chickpeas, drained
-
2
tablespoons
liquid smoke
-
2
teaspoons
vegan Worcestershire sauce
-
¾
cup
breadcrumbs
-
2
tablespoons
coconut or olive oil
-
to taste
salt & pepper
-
1
tablespoon
maple syrup
-
5
cloves
garlic, minced
-
to taste
crushed red peppers
-
1
flax egg
flax egg
Instructions
- Preheat the oven to 375°F and prepare a baking mat or parchment paper.
- Prepare the flax egg and place it in the freezer for 10 minutes.
- In a food processor, combine the chopped beet and chickpeas and pulse until smooth.
- Add the remaining ingredients, including the flax egg, and pulse until just combined.
- Scoop out 1½ tablespoons of the mixture to form each meatball, yielding about 13 meatballs.
- Place the meatballs on the prepared baking mat and bake for 15 to 20 minutes.
- Allow the meatballs to cool before serving.
- Serve over cooked pasta or risotto, topped with vegan parmesan cheese and fresh parsley.
Nutrition Facts (estimated)
Servings
13 servings
Calories
88
Total fat
4g
Total carbohydrates
12g
Total protein
3g
Sodium
185mg
Cholesterol
0mg
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