These are super easy to make and are great hot for a meal, or cold for lunch or snack the next day.
The orginal recipe uses a flax egg and vegan parmesan cheese, but I choose to use an egg along with normal parmesan cheese. Add the meatballs to your favourite tomato sauce and cooked pasta and dinner is sorted. Or if you wish to make burgers, divide the mix into 4 patties and pan fry for 2-3 minutes each side, and you are done.
The recipe can be doubled, but if doing so, you will need to use your spatula in the last step to help move the mix around instead of doing turbo … I have made a note about that in the instructions.
# I ran out of Panko breadcrumbs when I made the patties, so coated some in quinoa flakes and it worked a treat … in fact, for the patties, I would suggest this as it gives a nice look to the final patties.
The orginal recipe uses a flax egg and vegan parmesan cheese, but I choose to use an egg along with normal parmesan cheese.
Add the meatballs to your favourite tomato sauce and cooked pasta and dinner is sorted.
Or if you wish to make burgers, divide the mix into 4 patties and pan fry for 2-3 minutes each side, and you are done.
The recipe can be doubled, but if doing so, you will need to use your spatula in the last step to help move the mix around instead of doing turbo … I have made a note about that in the instructions.
# I ran out of Panko breadcrumbs when I made the patties, so coated some in quinoa flakes and it worked a treat … in fact, for the patties, I would suggest this as it gives a nice look to the final patties.
- 3 cloves garlic
- 20g olive oil
- 30g Panko breadcrumbs (or sourdough breadcrumbs if you wish)
- 20g fresh basil leaves, or 1 tsp dried basil
- 60g sun dried tomatoes, dry, not in oil
- 40g parmesan cheese, cut into cubes
- 1 tsp sea salt flakes
- 1 tsp red pepper flakes
- 2 tsp dried oregano
- 1 x 59g large egg
- 425g tin chickpeas, drained
- 20g Panko breadcrumbs for coating the meatballs # (see note above for patties)
- 30g butter ) for pan frying
- 30g olive oil )
- Place garlic into TM bowl and chop 3 seconds / speed 7
- Add oil and sauté 5 minutes / Veroma / Speed 1 without MC on
- Add the rest of the ingredients except the chickpeas and blend 5 seconds / speed 7
- Stir mix around
- Add chick peas and Turbo x twice to incorporate so that you still have some chunks (if you have doubled the recipe, then with the aid of your spatula mix for 3-4 seconds / speed 5 … don’t overmix as you still want some whole chickpeas, but continue for a couple of more seconds if you need to)
- Taste and adjust seasoning
- Using 2 tablespoons for each ball, roll them with you hands and coat in extra breadcrumbs (if making patties, divide mix into 4 and shape)
- Place butter and olive oil into a large pan and melt together on a medium heat
- Pan fry the meatballs all at once (if your pan is big enough) or do it in two lots so that you don’t overcrowd the pan
- Once browned, put to the side to finish off your dish with your chosen tomato sauce and pasta
- If making patties, continue with making up your favourite toppings (I used pesto on the base of my bun, topped with the pattie, then avocado, shredded carrot and lettuce, then on the top of the bun I spread some homemade mayo topped with labne and closed it all together … yum!)
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