Vegan chickpea beet meatballs
An easy, quick, and colorful alternative to the classic meatballs.
Difficulty:
Medium
Preparation time:
20 minutes
Cooking time:
30 minutes
Cost:
Low
Ingredients for about 20-25 meatballs
- 300 grams of cooked beets (about 3)
- 240 grams of cooked chickpeas
- 50 grams of red onion (about ½)
- 115 grams of breadcrumb
- 4 tbsp of nutritional yeast (or vegan parmesan)
- 1 tbsp of salt
- 2 tbsp of olive oil
- A pinch of pepper
- Water if necessary
Preparation
Chop half of an onion, combine it with beets, chickpeas, breadcrumb, nutritional yeast (or parmesan), salt, olive oil, and pepper in a food processor and, if necessary, add water.
Form balls, put them on an oven dish, and sprinkle them with olive oil.
Cook for 30 minutes (turn them when they are half cooked) in a convection oven at 180 °C.
Chickpea beet meatballs can be kept in the fridge for three days.
