Italian-Style Chickpea Balls
Whip up a batch of these Italian-Style Chickpea Balls for your next pasta night!
Equipment
- Food Processor
Ingredients
- 15 ounces canned chickpeas drained and rinsed
- 3/4 cup chopped zucchini
- 1/4 cup jarred roasted red pepper strips not including juice (I used Cento chef's cut; if using regular jarred roasted red peppers, cut into thin strips and then measure)
- 1/4 parsley leaves packed
- 2 cloves garlic peeled and chopped
- 1/4 cup plain breadcrumbs oil-free (whole wheat, panko, or gluten-free)
- 3 tablespoons nutritional yeast
- 1 tablespoon oil-free marinara or tomato sauce (such as 365 fat-free marinara, Lucini Tuscan tomato marinara with no oil, or canned tomato sauce)
- 1/2 teaspoon salt
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Add the zucchini, roasted red peppers, garlic, and parsley to a food processor and pulse until finely chopped, stopping to scrape down the sides as needed.
- Add the chickpeas, breadcrumbs, nutritional yeast, sauce, and seasonings to the veggie mixture in the food processor. Process until everything is well combined and no large chunks remain.
- Use a cookie scoop (I used a #40 disher/1.5-tablespoon scoop) to create 15 similar-sized scoops of the mixture onto the prepared baking sheet.
- Use your hands to form and roll into balls, packing the mixture between your palms as needed to keep it from falling apart.
- Bake for 15 minutes. Then, carefully flip each ball over, and bake for another 15 minutes.
Nutrition
Calories: 36kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 103mgPotassium: 97mgFiber: 2gSugar: 0.4gVitamin A: 19IUVitamin C: 1mgCalcium: 4mgIron: 0.5mg
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.
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