Vegan Chickpea Meatballs Recipe

• Add a drizzle of olive oil to a large skillet and sauté the onion with a pinch of sea salt until translucent.
• Meanwhile add the mushrooms to a food processor and chop them up in small pieces. Add them to the pan with the onion and toss to coat well. Sauté together for a few minutes until wilted and most of the water has evaporated.
• Mix in the garlic and stir well. Add the oregano, garlic and onion powders, smoked paprika, parsley, chives and nutritional yeast. Mix well and remove from flame.
• Meanwhile add the chickpeas to the bowl of a food processor and chop until a rustic texture is achieved. You don’t want a purée just a nice chop throughout. 
• Transfer the chopped chickpeas and the mushroom mixture to a large bowl with the chickpea flour and bread crumbs. 
• Combine the ground flax chia mixture with the water and add it to the rest of the ingredients.
• Use a spatula and mix to combine well. Season to your taste with sea salt and black pepper. 
• Wet your hand or use a drop of olive to coat them. Form meatballs the size of gold balls and place them on a large tray. At this point you can pan sear or bake them.

Stove Top Method:

• Heat up a cast iron skillet over medium high flame and add a drizzle of olive. Place a few meatballs on top a couple of inches apart. Cook until golden brown to your liking rolling them around in the pan to get all sides.

Oven Method:

• Preheat your oven to 450”F 
• Bake the meatballs for about 25 turning them over carefully half way.

  Meanwhile prepare your favorite pasta, warm up the sauce and serve with the meatballs on top.