Vegan confession: I get really bored of eating whole beans in their original form. Turning them into meatballs or veggie patties is my favourite way to switch it up a bit.
These balls are a great #mealprep item, you can make them in advance and keep them in the fridge to add to salad/bowls throughout the week, or even freeze them for later.
- 1 can chickpeas, drained (save that chickpea water for other recipes though!)
- 1 cup chopped kale (I used frozen, but I’m sure fresh would be fine)
- 1 large shallot
- 2 cloves garlic
- Spices of choice, I used salt, pepper, garlic powder, onion powder, paprika, cumin and chili powder.
- 1/4 nooch (nutritional yeast)
- 1/2 cup chickpea flour
- 2 tbsp cornmeal
Preheat oven to 400F
Put the chickpeas in your food processor. Pulse just a few times, until you get a rough chop, and remove half the mixture, placing it in a large bowl for later.
Add the kale, shallot, garlic and spices, then process until it is close to hummus in texture.
Add this smoother mixture to the roughly chopped chickpeas and fold together. Add the nutritional yeast and chickpea flour and continue to fold. If the mixture seems too wet, you can always add more flour.
Roll into ovals or balls, approximately 1.5 tbsp in size, and dip the bottom into the cornmeal, then place on a parchment lined baking tray, cornmeal side down. The cornmeal is not essential, but it adds a nice crunch and prevents the bottoms from getting too brown.
Bake for 20 mins, then turn, and bake for an additional 15 mins.
I then simmered mine in a spicy marinara sauce and served over some whole wheat pasta with vegan parm. You could also add these to a tomato coconut curry, or even a thai green curry. The flavour profile is fairly neutral so they pair well with a variety of sauces!
Let me know if you try these, and how you ate them!