I love chickpeas and I love meatballs so I decided to combine the two but vegetarian and do chickpea meatballs and the result was glorious. Not even kidding I think it maybe my best Meatless Monday recipe to date!
- 3/4 can of chickpeas – drained and loose skins removed
- 1/4 jar red pepper pesto
- 1-2 garlic cloves depending on the size
- 1/2 cup breadcrumbs
- 1 egg
- 1 courgette
- 1 clove garlic
- 1 tsp chilli flakes
- 1/2 tin chopped tomatoes
- 1/2 tbsp balsamic vinegar
Preheat the oven to 200c. You want to set up your food processor and add the chickpeas, pesto, 1-2 garlic, breadcrumbs and the egg. Pulse until combined and relatively smooth, it doesn’t need to be completely smooth. Add more breadcrumbs if you need to if you feel it is still too wet.
Using a spoon or your hand start to divide up the chickpea mixture and roll into balls placing on a baking tray. Put the tray into the centre of the oven for 15 minutes turning over halfway through.
Whilst the chickpea meatballs are baking (healthy yay!) chop the ends off your courgette and use a julienne attachment on a mandolin.
I have that one and it is less than a tenner! If you don’t have a mandolin just chop the courgette into matchsticks and place into a frying pa with a drizzle of oil, the remaining garlic and the chilli flakes. Gently sautee the courgette on a low heat. Whilst that is slowly cooking in a small saucepan pour the chopped tomatoes and balsamic vinegar in and slowly bring to a simmer until the chickpea meatballs have finished cooking.
Place the courgette pasta on your plate/bowl then the “meatballs” and sauce, finally top off with crumbled feta and that’s it. I found that the “meatballs” lasted a couple of days in the fridge in an air tight container.
Please if you do this recipe let me know how it goes!