Chickpea meatballs | Easy vegetarian meatless recipe
These vegan chickpea meatballs with coconut red pepper sauce is so simple to make. They are cooked in the oven and made with a creamy coconut red pepper sauce inspired my a fellow blogger.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Vegan, Gluten-free
- Cuisine: Italian
Ingredients
CHICKPEA MEATBALLS (MAKES 12 MEATBALLS)
- 1 cup rice or any other grain
- 1/2 cup walnuts or any other nut
- 1/4 cup rolled oats
- 3 cloves garlic, peeled
- 1 15oz can chickpeas, drained and rinsed (1.5 cups)
- 1/2 cup nutritional yeast
- 2 tbsp olive oil
- 2 tsp salt
- freshly ground black pepper
- fresh herbs
ROASTED RED PEPPER SAUCE
- 2 roasted red peppers (~1 1/2 cups or 1 8oz jar)
- 15oz can coconut milk
- 1/2 cup cashews
- 2–3 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- lots of freshly ground black pepper
- pinch of crushed red pepper
- fresh herbs to garnish
Instructions
CHICKPEA MEATBALLS (MAKES 12 MEATBALLS)
In a food processor add the chickpeas, cooked grain, rolled oats, nuts, and garlic, pulsing until finely ground. Then add nutritional yeast, olive oil, herbs, salt, and black pepper. Process until ground into a thick mixture that holds can be pressed into a meatball that hold its shape.
Preheat the oven to 375 ºF, and shape the mixture into balls using a 2″ cookie scoop. Press the mixture together as you roll them to help them hold together.
Grease a baking tray and the meatballs on the tray spraying or drizzle with oil. Bake for 15 minutes, flipping them and baking for another 10-15 minutes. Let cool slightly before using. Store in the fridge for 4-5 days.
ROASTED RED PEPPER SAUCE
In a blender combine all of the ingredients for the roasted red pepper sauce. Blending until smooth and creamy. Heat the sauce over medium heat and bring to a simmer. Add the chickpea meatballs or keep them on the side. Serve with pasta, bread, or all on its own. Garnish with fresh herbs, black pepper, and some vegan parmesan.
