How to Make Vegan Meatballs for Dinner or Appetizers
Serving: 6 servings
Ingredients
- 3 slices whole-wheat bread
- ½ red bell pepper
- 1 small white onion
- 2 garlic cloves
- 1 tablespoon soy sauce or tamari
- 3 tablespoons of minced fresh parsley
- ¼ teaspoon freshly cracked pepper
- 1½ teaspoon of salt
- 2 cups dry of chickpeas , boiled soft
- 2 tablespoons of instant oats
- 2 cups boiled lentils
- 1⅓ cup of olive oil
Instructions
Step 1: Grind bread
- Pulse the bread in the food processor until it has the texture of coarse sugar. Set aside.
Step 2: Grind seasoning
- Mix bell pepper, onion, garlic, soy sauce, parsley, pepper, and salt and pulse in the food processor until you obtain a coarse paste. Reserve.
Step 3: Grind chickpeas
- Pulse the chickpeas in the food processor just long enough to break them into smaller pieces (a quarter of their original size).
Step 4: Make mixture
- In a large bowl, combine chickpeas, oats, lentils, breadcrumbs, and seasoning paste you previously processed. Mix well. Taste and add salt to taste if you find it necessary.Make the paste into balls about 1½ inches [4 centimeters] in diameter. Reserve.
Step 5: Cook
- Heat oil over medium heat in the skillet.
Nutrition
Calories: 419kcal | Carbohydrates: 52g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Sodium: 843mg | Potassium: 848mg | Fiber: 19g | Sugar: 10g | Vitamin A: 1148IU | Vitamin C: 48mg | Calcium: 82mg | Iron: 5mg
