These chickpea and beet meatballs are simple to make and super delicious! They are a great vegan, 100% cruelty-free alternative to classic meatballs. You can enjoy them with your favorite pasta and with this fantastic vegan parmesan cheese for a perfect dish!
Send some love to jessicainthekitchen.com where we found this recipe!
Preheat oven to 375 degrees and prepare a silicone mat or parchment paper.
Set up your flax egg in the freezer for 10 minutes and prepare the other ingredients.
In a food processor, add the chopped beet and chickpeas and pulse until smoother. Add in all the other ingredients including the flax egg. Pulse/blend until incorporated together, but not too much (you don’t want it to turn into a paste).
Scoop out 1 1/2 tablespoons per ball. I got about 13 meatballs.
Place on the silicone mat and bake for 15 to 20 minutes, depending on your oven. I baked for 20 minutes.
Remove and allow the meatballs to cool. They will definitely firm up as they cool.
Serve over cooked pasta, even risotto. Top with vegan parmesan cheese and fresh parsley to garnish.
Enjoy!
By VeggieSouls
