Chickpea Meatballs with Sun-dried Tomatoes and Basil



These vegan chickpea meatballs are bursting with flavor from the sun-dried tomatoes and fresh basil. They're perfect as a main dish or appetizer, and they're simple to make!

Ingredients:
  • 2 cups cooked chickpeas, drained
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup breadcrumbs
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C and line a baking sheet with parchment paper

In a food processor, combine the cooked chickpeas, sun-dried tomatoes, basil, breadcrumbs, nutritional yeast, olive oil, garlic powder, onion powder, salt, and pepper

Pulse until well combined but still slightly chunky

Using your hands, roll the mixture into small meatball-sized balls and place them on the prepared baking sheet

Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch

Serve hot with your favorite sauce or as desired


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