More-ish Chickpea 'meatballs'

A plant based alternative

Prep Time 15

Cook Time 55

Servings 3

1 400g tin Organic chickpeas, rinsed and drained (drained weight 240g) BPA free where possible
1/2 medium Onion, diced
1 clove Garlic, crushed
2 tbsp Olive oil
1 tbsp Tomato paste/puree
2 tbsp Nutritional yeast flakes
1/4 cup Almondmeal
1 tsp Italian herbs
1/2 tsp Mild curry powder
1/2 tsp Paprika, smoked or sweet
1/2 tsp salt

Preheat the oven to 180c
Line a baking tray with parchment paper
In a medium frypan, sauté the diced onions in 1 tbsp of olive oil until translucent, on medium heat. Approximately a couple of minutes.
Add in the crushed garlic and sauté for another minute or so, remove from heat
In a food processor add in the rinsed and drained chickpeas, sautéed onions and garlic, tomato paste, nutritional yeast, almond meal, herbs and spices, salt and remaining 1 tbsp of olive oil
Process on medium until well combined, stop to scrape down the the sides and then process again until all combined.
Once the mixture is combined, roll mixture into 10 balls, using approximately 1 heaped tablespoon of mixture for each ball, rolling them in your hand until a uniform ball is formed
You should have 10 balls from the mixture, place each on the baking tray
Bake in the oven for 40 minutes, then turn each ball over and bake for another 15minutes.
They are ready when firm and not too soft. Remove from the oven and serve
Serve with pasta or on a salad wrap or enjoy as a snack