This recipe is a good way to reduce your meat consumption and to vary from hummus if you’re like me : a chickpeas fan.
It can be gluten-free or not, depending on your preferences.
It’s quite easy to prepare, actually doing the “balls” is what takes the most time to do.
This meal can be served with some greens and a cheese sauce (vegan or not as you wish) or you can make an italian version of it with zoodles (because with real pasta it’s really heavy…) and a tomato sauce.
To prepare the “flax egg” :
2 Tbsp of ground flaxseeds
4 Tbsp of filtered water
Other ingredients :
1 cup of canned chickpeas
1/4 cup of breadcrumbs (option : gluten-free crumbs)
1/4 tsp of garlic powder
1/2 tsp of onion powder
1 tsp of basil
2 Tbsp of olive oil
1 tsp of nutritional yeast
1/2 tsp of salt
1/2 tsp of pepper
Preheat your oven at 375°F/190°C.
Prepare the “flax egg” by mixing the flaxseeds with the water and let it rest for 10 minutes.
Put all other ingredient in a food processor and add the flax egg. Blend.
Make your “meatballs” and place them on a baking sheet lined with parchment paper.
Bake for 20 minutes.