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
- 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
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.