Description
The best vegan and gluten free meatballs! Easy, delicious, and made with simple and nourishing ingredients!
Ingredients
Scale
- 1/2 of a yellow or white onion, finely diced
- 3–4 cloves of garlic, minced
- 2 tbsp olive oil, divided
- 1 (15 oz) can of chickpeas, drained
- 1/2 cup walnuts
- 1/2 cup hemp seeds
- 1 large piece of sourdough bread, toasted (I use this brand for gluten free)
- 1/4 cup nutritional yeast
- 2 tbsp tomato paste
- 2 tbsp coconut aminos or gluten free soy sauce
- 1 tsp Italian seasonings
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4–1/2 tsp red pepper flakes
- 1/4–1/2 tsp fennel seed (optional, but adds great flavor)
- Black pepper, to taste
Instructions
- Heat 1 tbsp of the olive oil in a pan over medium heat. Sauté onions and garlic for 4-5 minutes, until softened and fragrant.
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Add your drained chickpeas to your food processor and pulse for a few seconds. Add remaining 1 tbsp olive oil, walnuts, hemp seeds, toasted bread (tear into pieces first), nutritional yeast, tomato paste, coconut aminos, and all seasonings to the food processor.
- Pulse for 30-45 seconds, scraping down the sides once if needed. I recommend leaving a bit of texture and not totally processing into a paste.
- Scoop mixture out into 15 meatballs, rolling in your hands to shape. Spray or brush the tops with a bit of olive oil. Bake for 25-30 minutes. Allow to cool and enjoy! Leftovers can be store in the refrigerator in an airtight container for up to 4 days.