Vegan Chickpea Meatballs Recipe

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed (or about 1.5 cups cooked chickpeas)
• 1/2 cup rolled oats (or breadcrumbs)
• 1 small onion, finely chopped
• 2-3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• 2 tablespoons tomato paste or ketchup (for binding & flavor)
• 1 tablespoon soy sauce or tamari (optional, for umami)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon ground cumin (optional)
• Salt and pepper to taste
• Olive oil for cooking or baking

For the sauce (optional):

• 1/2 cup tomato sauce or marinara
• 1 teaspoon maple syrup or sugar (optional, to balance acidity)
• Fresh herbs for garnish

Instructions:

1. Prepare the chickpeas:
   In a food processor, pulse the chickpeas a few times until they’re roughly mashed but not pureed. You want some texture.
2. Mix the ingredients:
   In a mixing bowl, combine the mashed chickpeas, oats (or breadcrumbs), chopped onion, garlic, parsley, tomato paste, soy sauce, spices, salt, and pepper. Mix well until the mixture holds together. If it’s too wet, add more oats; if too dry, add a little water or tomato paste.
3. Form the meatballs:
   Using your hands, shape the mixture into small balls (about 1.5-inch diameter).
4. Cook the meatballs:
   • Pan-fry: Heat a bit of olive oil in a skillet over medium heat. Cook the meatballs, turning occasionally, until golden brown and crispy on all sides (about 8-10 minutes).
   • Bake: Place the meatballs on a lined baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
5. Add sauce:
   Warm your tomato sauce in a pan, add maple syrup if using, and toss the cooked meatballs in the sauce to coat.
6. Serve:
   Garnish with fresh parsley and enjoy! These are great with pasta, in a sub, or as a snack.