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.
Recipe Preparation
Ingredients
Makes 12 Meatballs
- 2 cans chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Nia Pure Nature organic beetroot powder
- 1/4 cup breadcrumbs (gluten-free if desired)
- 2 tablespoons nutritional yeast
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flaxseed egg substitute)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Olive oil (for cooking)
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.
Bon appétit!
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