Perfect in pasta or sandwiched in a sub 🥪 😋
Prep | 10 mins
Cook | 15 mins
Makes | around 12 meatballs
Mindfulness Factors | quick & easy | healthy | plant-based | vegan | dairy-free
INGREDIENTS
Step1
⁃ 60g wholewheat breadcrumbs (the crust is good!)
⁃ 1tsp salt
⁃ 60ml plant-based milk
⁃ 30g vegan Parmesan
Step 2
⁃ 1x400g tin of chickpeas (drained, but not rinsed)
⁃ 30g black olives, pitted
⁃ 40g walnuts (or cashews), rough chopped
⁃ 1tsp cornflour
⁃ 1/3 onion, rough chopped
⁃ 1tsp dried oregano
⁃ 2tbsp flat leaf parsley, finely chopped
⁃ 1tsp salt (optional if your Parmesan is salty)
⁃ 3/4 tsp fennel seed (optional but recommended)
Method
⁃ Preheat your oven to 200C and line a baking rack with parchment
⁃ Whizz the bread in a food processor to make the breadcrumb, transfer to a large mixing bowl and stir in the milk, cheese and salt. Set aside
⁃ Place the remaining ingredients in a food processor and blend until you have a fairly smooth texture. You may need to scrape down the sides a few times. Transfer to the mixing bowl and use your hands or spatula to fully incorporate the breadcrumb.
⁃ This is the fun part! Add a few drops of olive oil to your hands and roll 1tbsp of mixture between your palms to make a meatball. The recipe will make about a dozen.
⁃ Bake in the oven for 15 mins
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