Ingredients (Makes about 16 balls)

  • 1 cup cooked chickpeas (or 1 can, drained and rinsed)
  • 1/2 cup cooked quinoa
  • 1/4 cup breadcrumbs (use gluten-free if needed)
  • 2 cloves garlic, minced
  • 1/4 cup onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp ground flaxseed (optional, for binding)
  • 1 tbsp nutritional yeast (for a cheesy flavor)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1-2 tbsp olive oil

Instructions

1. Preheat Oven:

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Prepare the Mixture:

  • In a food processor, combine chickpeas, cooked quinoa, breadcrumbs, garlic, onion, parsley, flaxseed, nutritional yeast, cumin, smoked paprika, salt, and black pepper.
  • Pulse until the mixture is well combined but still slightly chunky (avoid over-processing into a paste). If the mixture feels too dry, add a tablespoon of water or more olive oil to help it hold together.

3. Form the Balls:

  • Using your hands, roll the mixture into 1-inch balls and place them on the prepared baking sheet.

4. Bake:

  • Brush or lightly spray the balls with olive oil to help them crisp up.
  • Bake for 20-25 minutes, turning halfway through, until the chickpea and quinoa balls are golden brown and firm.

5. Serve:

  • Enjoy warm with a dipping sauce, over pasta, in a grain bowl, or as an appetizer. For an extra flavor boost, serve with marinara, vegan tzatziki, or tahini sauce.

Tips:

  • Storage: These freeze well! Let them cool, then store in an airtight container in the freezer for up to a month. Reheat in the oven to keep them crispy.
  • Make it Spicier: Add a pinch of cayenne pepper or chili flakes for a bit of heat.

Nutritional Information (Per Ball, approx.):

  • Calories: 40
  • Fat: 1.5g
  • Carbohydrates: 5g
  • Protein: 1.5g

These Vegan Baked Chickpea and Quinoa Balls are versatile, tasty, and perfect for a plant-based meal!