Quinoa Chickpea Meatballs
Ingredients
The meatballs
-
½
cup
uncooked quinoa
-
1
cup
vegetable broth
-
¼
cup
minced onion
-
½
cup
minced carrot
-
½
cup
raw walnut halves
-
1
15-ounce can
chickpeas, drained and rinsed
-
¼
cup
panko breadcrumbs
-
¼
cup
all-purpose flour
-
½
teaspoon
salt or to taste
-
½
teaspoon
dried parsley
-
¼
teaspoon
dried oregano
-
¼
teaspoon
dried basil
-
2
cloves
garlic, minced
-
2
large
eggs
-
1
tablespoon
tomato paste
-
1 ½
teaspoons
vegetarian Worcestershire sauce
For serving
-
to taste
cooked pasta
-
to taste
tomato sauce
-
to taste
chopped fresh basil and/or shredded cheese
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
- Combine quinoa and vegetable broth in a saucepan, bring to a boil, cover, and simmer for about 15 minutes until liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
- In a food processor, grind the walnuts until finely ground, then add to the bowl with quinoa.
- Process the chickpeas until half are pureed and mix with quinoa, walnuts, breadcrumbs, flour, salt, parsley, oregano, basil, and garlic. Mix until well combined.
- In a separate bowl, beat the eggs, tomato paste, and Worcestershire sauce, then add to the quinoa mixture and stir until combined.
- Form the mixture into balls about 1 ½ inches in diameter and place on the prepared baking sheet.
- Bake for 25 to 30 minutes until firm and lightly browned. Serve as desired.
Nutrition Facts (estimated)
Servings
24 meatballs
Calories
45
Total fat
2g
Total carbohydrates
5g
Total protein
2g
Sodium
69mg
Cholesterol
14mg
You might also like