Swimming in chickpeas from my head TO-MA-TOES 🍝#meatlessmonday 

I love meatballs, and I love meatless Mondays but I do think love chickpeas more than both. 

You can make desserts, sauces, MEATBALLS, soup, salads, tortillas and PASTA with her. 🤤

Pair up two of those (aka MEATBALLS and PASTA) toss ‘um around in some sauce and sprinkle with spinach. BOOM. DINNER IS SERVED. 🍃 

Seriously name a more versatile BEAN than this CHICK?! 

Ya can’t. 💁🏼‍♀️

What are your favorite ways to use chickpeas?!

Print Recipe

Meatless Chickpea Meatballs

Servings

balls

Ingredients

• 2 cups chickpeas - reserve chickpea liquid if using canned
• 2.5 tbsp Flax Seed ground
• 6 tbsp Water
• 1/2 cup almond flour Nature’s Eats
• 1/2 tbsp Garlic Powder
• 2 tsp Onion powder
• 1/2 tsp Salt or to taste
• 1/2 tsp Basil dried
• 1/4 tsp Black Pepper

Servings balls Ingredients 2 cups chickpeas - reserve chickpea liquid if using canned 2.5 tbsp Flax Seed ground 6 tbsp Water 1/2 cup almond flour Nature’s Eats 1/2 tbsp Garlic Powder 2 tsp Onion powder 1/2 tsp Salt or to taste 1/2 tsp Basil dried 1/4 tsp Black Pepper

Instructions

1. Preheat oven to 450 F.
2. Drain and blend or process chickpeas until broken down.
3. Separately mix ground flax seed with water.
4. Let sit for 10-15 minutes.
5. Mix together the chickpeas and soaked flax seed. 
6. Mix in four and spices.
7. If the mixture is too sticky, add more flour a half a tablespoon at a time- but if too dry, add a little chickpea liquid.
8. Form the mixture into meatballs and place onto a sprayed or parchment-lined baking sheet or dish.
Bake the meatballs for 20-25 minutes, turning over halfway through.
9. They will be golden and crispy on the outside when done!

Recipe Notes

My favorite almond flour is from Nature's Eats!

Gluten free, paleo friendly and all natural.

Find here: https://www.natureseats.com/our-products/flour-section