These vibrant vegan meatballs, infused with the goodness of chickpeas and the irresistible Nia Pure Nature organic beetroot powder, are guaranteed to make your taste buds dance with delight. Their rich, savoury flavour and beautiful crimson hue will leave you craving for more. So, whip up a batch of these delectable delights and enjoy a plant-powered feast that will impress vegans and non-vegans alike.
Makes 12 Meatballs
In a food processor, combine the chickpeas, chopped onion, minced garlic, Nia Pure Nature organic beetroot powder, breadcrumbs, nutritional yeast, flaxseed egg substitute, tomato paste, soy sauce or tamari, dried oregano, cumin, salt, and pepper. Pulse until well blended, but still slightly chunky.
Transfer the mixture to a mixing bowl and let it sit for about 10 minutes to allow the flavours to meld together.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Using your hands, shape the mixture into golf ball-sized balls and place them on the prepared baking sheet. If the mixture is too wet to handle, you can add a little extra breadcrumbs.
Drizzle the meatballs with a little olive oil to help them brown and bake them in the preheated oven for 20-25 minutes, or until they are golden brown and firm to the touch.
Once cooked, remove the meatballs from the oven and let them cool slightly before serving. They can be enjoyed on their own, dipped in your favourite sauce, or added to pasta dishes, sandwiches, or salads.
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