Vegetarian meatballs, the easy way #meatballs #vegetarian #healthy #foodstyling #foodphotography | TheAwesomeGreen.com
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5 from 1 vote

Vegetarian Meatballs

Flavored with Mediterranean herbs and packed with filling proteins and fiber from chickpeas and quinoa, these vegetarian meatballs make a healthy snack choice, or a delicious side next to your pasta or sauces of choice.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Snacks
Cuisine: Vegetarian
Servings: 12
Author: The Awesome Green

Ingredients

  • 2 cups cooked chickpeas you can also use canned, well drained and rinsed
  • 1/4 cup quinoa red or white, cooked (about 3/4 cup cooked)
  • 1 medium zucchini grated
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 2 tbsp rolled oats
  • 2 organic eggs
  • 2 tsp nutritional yeast
  • 5-6 fresh mint leaves chopped
  • 5-6 fresh basil leaves chopped
  • 1 small bunch fresh parsley chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 2 tbsp lemon juice
  • Olive oil to drizzle

Instructions

  • Preheat the oven to 175C/346F.
  • Line a baking sheet with parchment paper, and drizzle it with olive oil.
  • Add the grated zucchini into a bowl with 1/2 tsp salt, mix and let rest for 10 minutes.
  • Use your hands to squeeze the zucchini and remove the liquid.
  • Add the chickpeas into the food processor and pulse to obtain a chunky mixture.
  • Add the rest of the ingredients and pulse two or three times to incorporate.
  • Use your hands to shape little balls, and line them on the baking sheet.
  • Drizzle the balls with olive oil, and bake for 15 minutes, then flip over and bake for 15 more minutes.
  • Remove from the oven and set aside to cool before serving as snacks, or serve warm with pasta or sauces of choice.
  • *You can also fry them for a crispier texture, but I strongly advise choosing baking over frying any time you have the occasion, to avoid toxic aldehyde accumulations.

Notes