Mom blogger Alice Choi's chickpea veggie meatballs recipe
Try these easy kid friendly veggie meatballs!
*Note for the cook: Be careful not to blend/pulse the ingredients for your meatballs for too long in your food processor. You still want some texture so the meatballs are able to hold together while cooking.
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Using a food processor, pulse together the chickpeas, corn onions, roasted eggplant, zucchini, garlic, paprika, ground coriander and cumin until just combined. Do not over pulse, you want to retain some texture for your meatballs.
Remove mixture from your food processor and into a large sized mixing bowl. Add in the panko, flaxseed meal, lemon zest, beaten egg, parsley and season generously with salt and pepper. Using your hands or a rubber spatula, mix together until combined.
Shape mixture into balls, about 1.5 inches in diameter, and place onto the prepared baking sheet. Bake for about 20 to 25 minutes, or until nicely golden brown and crispy on the outside.
Pack lunch with tahini dipping sauce, ketchup, BBQ sauce, or hummus with whole wheat pita bread and raw veggie sticks or fruit.
Main Ingredients: chickpeas, onion, corn, bread crumbs
Course: Lunch, Dinner