Homemade vegan meatballs made from chickpeas, flax, breadcrumbs and your favourite seasonings! Even meat lovers will love these. These are oil-free and very low fat, and easy on the digestive system.
They are fairly easy to make, and don't require any fancy ingredients or equipment either - just a regular blender, baking sheet, and three simple ingredients.
The most time consuming part of the preparation for this meal is peeling the skin off of the chickpeas. This makes the finished product smoother and easier to digest. If you’re starting with canned chickpeas, after you drain and rinse them you can pop them out of their skins one-by-one. It’s tedious, but not difficult, taking about 10 minutes for a 15oz can.
15 oz can chickpeas
2 tablespoons ground flax seed
6 tablespoons water
1/2 cup breadcrumbs
1/2 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper
Italian seasoning, or other
Prepare your flax seed "egg" - mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes.
Drain the chickpeas & pinch the skin off as many as you have the patience for. Blend chickpeas in a blender until broken down.
Mix together the chickpeas and flax seed eggs.
Mix in the remaining ingredients. Add more breadcrumbs if the mixture is too sticky. You want a consistency that will be easy to roll into balls without sticking to your hands or cracking.
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!
Assembling the salad:
Add shredded kale to a bowl and pour 1tsp olive oil on your hands and massage the kale until soft
Add shredded carrots, cucumber, berries and any other fixings you like
Mix together equal parts tahini, syrup/honey/agave, honey mustard, lemon juice and apple cider vinegar to drizzle on top.