Veggie-Loaded Plant Meatballs

VEGGIE-LOADED PLANT MEATBALLS

~ Makes 40+ Meatballs ~

Organic Ingredients:

• 1.5 cups of cooked garbanzo beans (AKA chickpeas) OR a 15-ounce can of garbanzo beans, drained and rinsed
• 3 carrots (medium size)
• 2 heaping cups of fresh spinach or mixed greens
• 1 cup of green peas, fresh or frozen
• 1 yellow onion (medium size)
• 3 garlic cloves
• 2 teaspoons of dried parsley
• 1teaspoon of Himalayan pink salt
• 1/2 teaspoon of black pepper
• 1/2 – 1 cup of garbanzo bean flour (You could also use gluten-free oat flour or cassava flour.)

Ninja Preparation:

1. Peel the onion and cut it into quarters. Peel the garlic. Cut the carrots into 3 sections. Toss the cut onion, garlic and carrots into a food processor and process until everything is finely chopped, but not puréed.
2. Add a few tablespoons of water to the bottom of a skillet and heat over medium heat. Add the chopped veggies from the food processor, the peas and the dried parsley and cook for about 10 minutes until everything is soft, but not mushy. Turn off the heat and set the pan to the side to cool.
3. Line a large baking sheet with unbleached parchment paper and preheat the oven to 400 degrees F.
4. Add the chickpeas, the cooled veggies from the skillet and the salt & pepper to the food processor. Pulse until everything is combined well, but not puréed.
5. Transfer the mixture from the food processor to a a large mixing bowl. Start by adding 1/2 cup of the flour, mix and assess the consistency. The mixture should be soft but dense enough to easily roll into balls. Slowly add more flour as needed to achieve the desired consistency.
6. Use a spoon to scoop small portions of the batter into your hands and roll it into balls – the exact size is up to you. Place the rolled balls onto the lined baking sheet.
7. Bake for about 20 minutes, until the meatballs are slightly crispy. Let them cool and ENJOY!

Store any leftovers in an airtight container in the fridge for up to a week. Or, you can freeze them for 30 days.