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Italian Chickpea Bites

I'm really enjoying making zoodles (zucchini noodles) from fresh local zucchini. Here is a great topping to add to them when you want that vegan "meatball" over zoodles with marinara sauce. These Italian Chickpea Bites are great to eat all by themselves too. Enjoy!

Cook Time 40 mins
Total Time 40 mins
Difficulty: Intermediate
Servings: 15
Best Season: Summer
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Ingredients
  • 1 Tbsp flaxseed meal + 2.5 Tbsp water (or 1 egg for a vegetarian version; egg or flax are binders)
  • 2 Tbsp olive oil
  • 3 cloves garlic (minced)
  • 1/2 cup chopped onion
  • 1/3 cup garbanzo bean flour
  • 1/3 cup fresh basil (chopped)
  • 1/3 cup sun-dried tomatoes (loosely packed, chopped (dry, not in oil))
  • 1/3 cup nutritional yeast
  • pinch sea salt
  • 1 Tbsp dried oregano (or 2 Tbsp fresh oregano, chopped)
  • 1 15-ounce can chickpeas (drained, rinsed and dried)
Instructions
  1. 1
    Preheat oven to 350 F and line baking sheets with parchment paper. Prepare the flaxseed meal and water in your food processor; this will help it thicken.
  2. 2
    Sauté onion and garlic in olive oil until slightly browned, stirring often, about 3 minutes. Add a pinch of salt while sautéing. Remove from heat and cool slightly, then add to the food processor with the flax egg and blend.
  3. 3
    Add the garbanzo bean flour, basil, sun-dried tomatoes, nutritional yeast, salt, oregano, and 1 Tbsp olive oil. Pulse until small bits remain, scraping down the sides as needed.
  4. 4
    Add the chickpeas and pulse until a moldable dough forms, scraping down the sides as needed. Blend just enough that no chickpeas remain whole. You may need to add a bit more chickpea flour.
  5. 5
    Scoop out rounded 1 Tbsp amounts of dough and gently roll into balls, about 15 total. Place on the parchment lined pans.
  6. 6
    Bake for 35 to 40 minutes, until golden brown and firm to the touch. Let cool for a few minutes before serving.
  7. 7
    To serve, top cooked zoodles or pasta with marinara sauce and Italian Chickpea Bites. Top with another sprinkle of nutritional yeast and fresh basil (optional).
Note
  • Leftovers keep in the refrigerator for about 4 days, though they are best fresh. Reheat in a 350 F oven until warmed through.
  • Zoodles are great sautéed in olive oil and garlic.
Read it online: https://www.bwellayurveda.com/recipe/italian-chickpea-bites/

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