Serve these simple and savory chickpea balls over pasta or as a meatball sub in a roll. You can also make them into crumbles to use on grain bowls or in burritos in place of ground meat. However you make them, they’re versatile and will freeze well.
Steps
1
Making the Dish
Ingredients
2 cups chickpeas, drained, and liquid reserved
4 tablespoons aquafaba (chickpea liquid)
1 clove garlic, minced
1⁄2 cup panko bread crumbs, plus more if needed
1⁄2 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄4 teaspoon pepper
1⁄2 teaspoon cumin
Preheat oven to 450°F (230°C).
Mash chickpeas with a potato masher in a large bowl until mostly crushed.
Stir in the remaining ingredients until combined; add more bread crumbs if mixture feels too wet and sticky. If it seems too dry, add an additional teaspoon of aquafaba at a time.
Form the chickpea mixture into balls and place onto an oiled or parchment-lined baking pan.
Bake for 20-25 minutes, turning over halfway.
Serve over whole-wheat noodles or brown rice noodles with tomato sauce.
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