Veggie Meatball Pata
Emily Griffith
Rated 5.0 stars by 1 users
Author:
Emily Griffith
Prep Time
15 minutes
Cook Time
25 minutes
Wow isn't this a beaut? It's like Anneka @atastyteaspoon can read my mind. I have been craving nothing but warm delicious comfort food. And this one checks all the boxes and keeps you on track toward achieving your health goals!
Ingredients
- 1 cup chickpeas, drained
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 2 tbsp breadcrumbs
-
2 tbsp original sprouted buckwheat
- 1 tablespoon garlic powder
- 1 teaspoons onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt - or to taste
- 1 box of your favorite pasta + sauce
Directions
1. Add all ingredients into a blender and blend until smooth
2. Make your flax seed "eggs" - mix 2.5 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes.
3. Mix together the chickpeas and flax seed eggs.
4. Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add a little chickpea liquid or oil.
5. Form the chickpea mixture into meatballs and place onto a parchment-lined baking dish.
6. In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through.
7. Add these plant-balls to your favorite pasta + sauce combo and enjoy!
