Quinoa Flake Chickpea Meatballs

Updated: Jul 17, 2020

Quinoa Flake Chickpea Meatballs
General Information
  • TypeEntrees
  • DifficultyEasy
  • FlavorSavory
  • Estimated Time30 minutes
  • Yield4-6 servings

Ingredients

  • Chickpeas
    Chickpeas
  • Quinoa Flakes
    Quinoa Flakes
  • Parsley
    Parsley
  • Sun-dried tomatoes
    Sun-dried tomatoes
  • Chicken Eggs
    Chicken Eggs
  • Whole Milk
    Whole Milk
  • Salt
    Salt
  • Black Pepper
    Black Pepper
  • Nutritional yeast
    Nutritional yeast
  • Garlic
    Garlic
  • 2 cups of Chickpeas (cooked or canned; drained)
  • 1/2 cup of Quinoa Flakes
  • 1/4 cup of Parsley (chopped)
  • 1/2 cup of Sun-dried tomatoes (jarred in oil; drained)
  • 1 Chicken Eggs
  • 1/4 cup of Whole Milk
  • 1/2 teaspoon of Salt (or to taste)
  • Black Pepper (two pinches)
  • 1 tablespoon of Nutritional yeast
  • 1 clove of Garlic (minced)
  • 1/2 teaspoon of Ground smoked paprika

Directions

Chickpeas and quinoa provide this dish with great amounts of protein and slow-release carbohydrates, alongside other nutrients, like folate, vitamin A, magnesium, and iron. Being both flavorful and nutritious, these chickpea meatballs are a great idea for lunch or dinner.

  1. In a small bowl, soak the quinoa flakes in milk for a few minutes.(5 minutes)
  2. Put all of the ingredients in a food processor, including the soaked quinoa flakes, and process until smooth.(10 minutes)
  3. When everything is combined, form small balls and place them on a cutting board.(5 minutes)
  4. Fry the chickpea meatballs in a skillet for about three minutes on each side, or until evenly browned.(10 minutes)
  5. Serve over spaghetti with marinara sauce. Enjoy!

You may also add those chickpea balls to salads or serve them alongside whole grains, like quinoa or millet, and vegetables.