Vegan meatballs in tomato sauce

 

For the Chickpea Meatballs

• 1 can chickpeas (15.5 oz / 440 g)

• 1/3 cup vegan bread crumbs (40 g)

• 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)

• 1 small onion, finely chopped

• 1 clove garlic

• 1 carrot

• 1/2 tsp ground cumin (1.5 g)

• 2 tbsp chopped fresh parsley (8 g)

• Pinch sea salt

• Dash black pepper

For the Tomato Sauce

• 3 cloves garlic, finely chopped

• 1 tsp sweet smoked Spanish paprika (3 g)

• 1 can tomato sauce (14.5 oz / 400 g)

• Pinch sea salt

• Dash black pepper

Extras

• 1/4 cup extra virgin olive oil (60 ml)

• Handful chopped fresh parsley

Instructions

1. Prepare the Chickpeas
   Drain and rinse the chickpeas. Shake off excess water and mash in a large bowl.

2. Make the Flax Egg
   Combine ground flaxseed and water in a small bowl. Let thicken for 5 minutes.

3. Mix the Meatball Ingredients
   Add bread crumbs, flax egg, chopped onion, grated garlic, grated peeled carrot, cumin, parsley, sea salt, and black pepper. Mix well until it forms a paste-like texture.

4. Shape the Meatballs
   Scoop out spoonfuls of the mixture, squeeze to bind, and roll into golf ball-sized meatballs.

5. Fry the Meatballs
   Heat olive oil in a frying pan over medium heat. Fry the meatballs for 8 to 10 minutes, turning to brown all sides. Remove and set aside.

6. Make the Tomato Sauce
   In the same pan, sauté chopped garlic for 15 seconds, add paprika, stir, and pour in tomato sauce. Season with salt and pepper. Simmer until slightly thickened (about 3 minutes).

7. Combine & Simmer
   Return the meatballs to the pan, gently flip to coat with sauce. Simmer for another 3 to 4 minutes.

8. Serve
   Plate and garnish with chopped fresh parsley. Enjoy!