Healthy Vegan Chickpea Meatballs

Life-changing gluten-loose Healthy Vegan Chickpea Meatballs are crispy outdoor, smooth inner and so easy to make. You received’t omit the meat!

Ingredients

• 1 jar (thirteen Oz. Size) Jovial Food Chickpeas, Drained And Rinsed
• ¼ cups Unsweetened Applesauce
• 1 teaspoon Sea Salt
• 1 pinch Pepper
• 2 teaspoons Extra Virgin Olive Oil
• ¾ cups Onion, Roughly Chopped
• ½ Tablespoons Fresh Garlic, Minced
• 6 Tablespoons Gluten Free/vegan Italian Seasoned Panko
• 2 Tablespoons Fresh Parsley, Minced
• Cooking Spray
• FOR THE SAUCE:
• 1 Tablespoon Extra Virgin Olive Oil
• ½ cups Onion, Diced
• 1 Tablespoon Fresh Garlic, Minced
• 1 jar (18 1/three Oz. Size) Jovial Foods Diced Tomatoes
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Italian Seasoning
• ¾ teaspoons Sea Salt
• 1 pinch Pepper
• 2 Tablespoons Fresh Parsley, Minced
• Zoodles, Spaghetti Squash, Or Noodles For Serving

Manual

For the meatballs:
Preheat oven to 450ºF and spray a baking sheet with cooking spray.
Spread drained and rinsed chickpeas until a paper towel and gently dry them off. Gently rub the thin, papery skins off every one and place right into a small meals processor (mine is three cups.) in conjunction with the applesauce, salt and pepper.
Heat the olive oil in a large pan on medium warmness. Cook the onion till it begins to melt and brown, about four mins. Add inside the garlic and lower the temperature to medium/low. Cook, stirring continuously until golden brown, approximately 1 minute.
Add the onion combination into the food processor and mix until absolutely smooth and combined, preventing to scrape the edges as necessary.
Transfer to a bowl and stir within the panko and parsley. Use a cookie scoop to shape sixteen 1-tablespoon-sized balls and vicinity onto the organized baking sheet.
Spray generously with cooking spray and bake for 14 mins. Spray once more and bake any other 13–4 mins, until crispy and golden brown.

For the sauce:
While the “meatballs” cook, warmness oil in a massive, excessive-sided pan with a lid on medium warmth. Add onion and garlic and cook until onion is golden brown and tender, approximately 3–four mins.
Add tomatoes, tomato paste, Italian seasoning, salt and pepper and bring to a boil. Boil, stirring continuously, for 1 minute.
Reduce heat to medium/low and simmer for 10 minutes, stirring from time to time. Uncover and cook dinner for two–3 minutes, or till liquid just starts to evaporate. Stir in parsley.
Stir “meatballs” into the sauce and serve over noodles of desire. Devour.

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