South Philly Vegan Meatballs

Serving Size
1
Servings
6
chickpea balls

Nutrition Information

Calories 275
Fat 4 g
Saturated fat 0 g
Carbs 50 g
Fiber 11.5 g
Sugar 7.5 g
Protein 13 g
Sodium 260 mg
Health Benefit

Independence Live Recipe

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Directions
  1. Drain a can of chickpeas, saving the liquid and setting aside.
  2. Combine diced onion, chopped garlic, diced carrot, chopped squash, and kale in a food processor. Blend until minced.
  3. Add a half cup of olive oil into a pan. Pour the veggie mixture in the pan and cook, stirring often.
  4. Add the drained chickpeas to the food processor. Blend until smooth.
  5. Add the fennel seed, red pepper flakes, oregano, and fresh thyme to the cooking vegetables. When the spices are aromatic, remove the vegetables from heat.
  6. Place the blended chickpeas into a bowl. After the veggies have cooled, add them to the chickpeas. Mix with a spoon to combine. Stir in the lemon zest, juice, and add salt to taste.
  7. Add the flour and the chickpea water. Mix again. Add more flour as needed until balls can be formed.
  8. Heat oil in pan for frying. Place balls in oil, turning over to fry all sides. Remove when browned, and place on a paper towel to allow the excess oil to drain. Serve warm.