Ingredients:
- 1 cup chickpeas
- 2 tbsp ground flax/chia
- 4 tbsp water
- ¼ cup breadcrumbs
- ¼ tsp garlic powder
- ½ tsp onion powder
- 1 tsp basil
- 1 tsp marjoram
- 1 tbsp olive oil
- ½ salt
- ½ tsp pepper
Method:
- Mix the flax/chia seeds with water and let sit for 15 minutes. Preheat the oven to 420F.
- Blend ingredients in a high speed blender once the flax/chia egg substitute has formed.
- Roll the mixture into small balls and place on a baking tray lined with parchment paper.
- Bake at 420 F for 20 minutes. Set on a wire rack to cool.
- These meatless meatballs are delicious with a tomato plant-based pasta sauce!
