Flannerys
quinoa-chickpea-meatballs

Quinoa and Chickpea Meatballs

Ingredients

1/4 cup onion, chopped

1/4 cup carrot, chopped

3 cloves garlic, crushed

1 egg (or 1 flax egg for vegans - see note below)

1 can chickpeas, drained and rinsed

1 cup cooked Flannerys Own Organic Quinoa

2 tbsps Flannerys Own Savoury Yeast Flakes

2 tbsps Italian herbs or dried oregano

1/4 cup fresh parsley

1/2 cup Flannerys Own Almond Meal (or gluten free bread crumbs)

2 tbsps tomato paste

salt and pepper to taste

Note: to make one flax egg combine 1 tablespoon of ground flax seed with 3 tablespoons of water and allow to rest of 10-15 minutes.

Method

  • 1. Set oven to 180°C and line a large tray with baking paper, that's been lightly oiled.

  • 2. To make the meatballs, add all ingredients to a food processor and pulse until the mixture starts to come together but is still chunky.

  • 3. Form the mixture into 2-inch balls and place them on the prepared baking sheet.

  • 4. Bake for 30 minutes, turning halfway through until the balls are browned on the outside.

  • 5. Serve with Ozganics Pasta Sauce and your choice of pasta. Delicious!

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