- Ingredients
2 cups chickpeas
2.5 tablespoons ground flax seed
6 tablespoons water
1/2 cup breadcrumbs
1/2 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley
1 teaspoon marjoram
1/2 teaspoon salt or to taste
1/2 teaspoon basil
Black pepper
Soak chickpeas for 4 hours and boil for them until they are splitting.
Using your hand, pinch the skin of the chickpea as many as you can and blend until smooth.
Make your flax seed "eggs" - mix 2.5 tablespoons of ground flaxseed with 6 tablespoons of water. Let sit for 10-15 minutes.
Mix together the chickpeas and flax seed eggs.
Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add a little chickpea liquid or oil.
Form the chickpea mixture into meatballs and place onto a greased or parchment-lined baking dish.
In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through. They will be golden and crispy on the outside when done!